Cuscussù: Couscous with Fish and Almonds

• 200 g cuscussù
• 300 g small fish (red mullet, gurnard, and the like, weighed after gutting)
• ½

The smaller the fish are, the better the dish will be, albeit more fiddly to eat. Cut any longer than a cigarette into appropriate chunks.

Fry the onion in 3 tablespoons of the oil with the chilli and bay leaf over a medium heat until soft and golden – about 10 minutes. Chop the parsley roughly, then pound to a paste with the almonds and garlic. Bring the stock to a boil, pour exactly h