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1
Slice the grouper fillet into chunks 3 to 4 inches wide, and season with 1/4 teaspoon salt.
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2
Pour the olive oil into the big saucepan, and set it over medium heat.
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3
Dredge the fish pieces in flour, shake off any excess, and lay them in the hot oil.
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4
Cook for about 2 minutes, until crisp and opaque on the underside; turn the pieces, and brown them for another minute or two on the other side.
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5
Remove to a platter.
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6
Drop the chopped garlic into the pan, stir until sizzling, then add the onion and stir well, scraping up any caramelized bits on the bottom.
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7
Sprinkle in the peperoncino, the cinnamon, and another 1/4 teaspoon salt, and cook, stirring, as the onion wilts and lightly colors.
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8
Push the onion aside to clear a small space on the pan bottom.
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9
Drop in the tomato paste, stir it in the clear hot spot for a minute to toast, then incorporate into the onions.
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10
Pour in the crushed tomatoes and 2 cups of hot water (use some of the water to rinse the tomato container), raise the heat, stir well, and bring the liquids to a boil.
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11
Stir in 1/2 teaspoon salt, and adjust the heat to keep the brodetto bubbling gently.
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12
After 10 minutes, nestle the grouper chunks into the simmering brodetto, and pour in any fish juices accumulated in the platter.
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13
The chunks should be nearly covered by the sauce; add more hot water if necessary.
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14
Heat rapidly until the sauce is bubbling again, then simmer gently, partially covered.
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15
Shake the pan occasionally to distribute the brodetto and slosh it over the fish.
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16
When the grouper is tender and flakes easily, in about 10 to 15 minutes, turn off the heat.
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17
Drizzle a tablespoon or two of olive oil all over the top.
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18
Meanwhile, prepare the couscous: Put 3 cups water, the olive oil, salt, and bay leaves in the smaller saucepan, cover, and bring to a rolling boil.
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19
Pour in the couscous, and stir until the water begins to boil again, then turn off the heat and cover the pan tightly.
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20
Let the couscous sit to soften and completely absorb the water, about 10 minutes.
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21
Fluff it with a fork, breaking up any lumps, and remove the bay leaves.
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22
To serve, do as Anna does: Heap the couscous in a warm deep serving-platter bowl.
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23
Lay the chunks of grouper on top, spoon half of the brodetto over the fish and couscous, and pour the rest into a bowl for passing at the table.
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24
Serve immediately.
