Couscous Trapanese

Prepare Fish Stock: In a large pot, combine fish bones and heads with 2000g water. Add 50g of white onion (roughly chopped) and 5g of garlic cloves (smashed). Bring to a simmer, skim any foam, and cook for 30 minutes. Strain the stock, reserving the clear liquid. Discard solids.

Prepare Aromatics: Finely chop the remaining 100g of white onion. Mince the remaining 15g of garlic cloves. Finely chop the fresh peperoncino. Roughly chop the fresh basil leaves and fresh flat-leaf parsley.

Create Flavor Paste: In a mortar and pestle (or food processor), pound the blanched almonds, 10g of garlic cloves, fresh basil leaves, fresh flat-leaf parsley, and fresh peperoncino with 30g of extra-virgin olive oil until a coarse paste forms.