In 100 cl of hot water dissolve a pinch of saffron powder. Mix together the two types of semolina flour. Pour a spoonful of the saffron water into the "mafaradda" along with a fistful of semolina: using the tips of the fingers on the right hand rub the semolina against the bottom and sides of the dish until small grains are formed in a size that varies from a half millimetre to a grain of pepper. Set the grains out to dry on a tablecloth. Prepare the fish soup: in a round and very wide saucepan pour in a half cup of oil, chopped garlic and parsley, the onion thinly sliced and a bay leaf and brown. Add the peeled and chopped tomato. Sauté for a moment, then add all of the carefully deboned and washed fish into the pot in a single layer. Cover the fish with two litres of water and salt and pepper to taste. When the fish is cooked, filter almost all of the broth putting half a litre off to the side; measure the remaining broth and pour into a pot (large enough to contain the perforated container). At this point you should have two litres of liquid. If necessary, dilute the broth with a bit of water. Rest the perforated container or colander on top of the pot. Place the couscous into the perforated container and toss it with 60 g of olive oil, mixing with a wooden spoon. Close the container tightly with a cover, placing a thick cloth on top. Put the prepared pan over the flame. The couscous cooks with the steam from the broth, which will unleash the aromas of fish. Simmer over a low flame. After approximately one hour and a half the semolina will be cooked. Pour it into a small saucepan, sprinkle with some of the reserved hot broth and allow to rest for an hour, occasionally moistening it with additional hot broth, stirring with a wooden spoon each time. By absorbing the broth, the semolina will swell. When the couscous is ready, pour it into a serving dish, warm the fish and dampen the semolina grains once again with a bit of the dense broth contained in the pot where the fish was cooked. Season with a grinding of fresh pepper, a pinch of cinnamon and salt, ground cloves and nutmeg. Mix together and place a few pieces of deboned fish meat on top. Serve the sauce and the broth on the side, allowing diners to add the amount that suits their taste.