In a large container (mafaradda) pour the semolina a little at a time and with a few drops of salted water (rotating it with your hand) reduce it to small grains. Season it with oil, pepper, cinnamon, chopped onion, chopped parsley and place it in an earthenware container (couscous pot) with a few bay leaves. Cook the couscous for an hour and a half by putting the smells (celery, onion, carrot, cloves, tomato) in the boiling water and weld the broth pot with the couscous pot with the bread dough so that the steam do not go out. Prepare a fish soup by frying the onion, strattu, salt, pepper and a pesto made with garlic, parsley and almonds. Cook by adding one and a half liters of water and then add the fish. Pour the semolina grains into a bowl and pour half of the fish soup broth. Close hermetically and leave to rest for an hour. Serve with the fish, without bones, and a little broth. In ancient times it was placed in the “mafaradda”, an enameled earthenware container, and covered with a wool blanket.