Sicilian Couscous with Fish Broth (cuscus con brodo di pesce)

Ingredients

• 2  bay leaves 
• 1.5 pound lightly floured and fried calamari rings 
• 2.5 cups couscous 
• 1 tablespoon flat-leaf parsley roughly chopped
• 2 clove garlic minced peeled
• 3 tablespoon olive oil extra-virgin
• 4 servings pepper flakes red
• 4 servings salt and pepper to taste
• 2 tablespoon tomato concentrate 
• 7 cup water 

Equipment

• bowl
• sauce pan
• sieve
• aluminum foil
• kitchen towels
• dutch oven

Directions

1. Prepare the couscous according to the instructions on the package. Meanwhile, in a large pot or Dutch oven over medium-low heat, heat the oil.
2. Add the onions and cook it until it begins to soften, about 5 minutes.
3. Add the garlic and some pinches of peperoncino and cook until the onion is translucent and the garlic is golden, about 5 minutes.
4. Add the tomatoes and celery and cook, stirring frequently, until they are soft and mushy, about 20 minutes.
5. Lay in the fish and stir to cover with the sauce.
6. Add the tomato concentrate, parsley, cinnamon, and bay leaves and season with salt and pepper. Cover with water, bring to a boil, reduce the heat and simmer uncovered for 30 minutes.Strain the stock through a sieve, pressing out all the juices. Discard the solids and transfer the broth to a clean sauce pan. There should be 4 or 5 cups of broth; stir in water if necessary. Taste for seasoning and adjust as needed. Caver and keep warm.
7. Place the couscous in a large, wide serving bowl.
8. Pour 3 cups of the broth over it, stir with a fork, and cover tightly with aluminum foil. Wrap in a kitchen towel and let stand 30 minutes to 1 hour.Just before serving, fluff the graons. Reheat the remaining broth and serve on the side. Top with the optional fried calamari if you like.