Tunisian couscous with fish recipe

Ingredients to make Tunisian Couscous with fish:

• 1 large tomato
• 1 thick onion
• 1 head of garlic
• 1 bream
• 1 package of precooked couscous
• 1 large head of hake
• 1 blonde
• 1 scorpion
• 1 piece of fresh cod
• 10 hake fillets
• 300 gr. white leek
• 1 coffee spoon of saffron
• 1 tablespoon turmeric mocha
• 6 star anise flowers
• Pepper
• For the meatballs
• 5 tablespoons breadcrumbs
• 3 tablespoons of wheat flour
• 2 sprigs of thyme
• 2 bay leaves
• 2 eggs
• 2 garlic cloves
• 7 tablespoons of olive oil
• 1 sprig of parsley
• Oil to fry the meatballs

How to make Tunisian Couscous with fish:

1. Put 3 tablespoons of olive oil in the couscousero pan, the head of the hake, the leek, cut into slices and the onion, tomato and whole garlic, cover it with water and add the thyme, bay leaf, parsley, saffron and star anise. Seasoning it with salt and pepper, put it on the fire and then add the clean fish, without fins, add a liter of water, correct the seasoning and cook for around 30 minutes.
2. Put the already prepared couscous in the strainer on a cloth.
3. Preparation of the Couscous: Put the couscous in the shape of a crater on a cloth and add warm water, while it is soaked and then roll the paste between the palms of your hand, so that it does not clump together, when it is ready, it is ready. You can put in the couscous era.
4. Preparation of the fish balls: Wash the fillets and dry them with kitchen paper, put them in a food processor, along with the garlic cloves, pepper, salt and a tablespoon of olive oil, mix everything and then it is put in a fountain. Adding an egg and a little turmeric, once mixed, form the meatballs with oiled hands, passing them through flour, beaten egg and breadcrumbs. Fry and reserve.