Paulista Style Cuscuz

Soak the fish in brine, seasoned well

Reduce the sauce and reserve it

Remove any bones from the fish and set it aside

Fry the shrimp with plenty of oil and seasonings

Fry the palm heart separately, also with plenty of oil

While everything is cooking, spread the cornmeal on a surface and knead it with a rolling pin

Then place it in a large bowl, sprinkle it with warm saltwater, and mix it well to moisten it evenly

Add a generous amount of chopped fresh herbs, cornmeal, and shrimp sauce

Mix everything well

Add the fish sauce in sufficient quantity to make the cuscuz creamy but not too mushy

Moor the cuscuzier and garnish with olives, tomato slices, and hard-boiled eggs

Place a layer of prepared cornmeal, followed by fish, shrimp, palm heart, small peas, egg slices, olives without pits, another layer of cornmeal, and so on until the cuscuzier is full

The first and last layers must always be of cornmeal

Place a cabbage leaf over the cuscus, cover the cuscuzier, and add water to halfway down, at the bottom

Bring it to a boil, then reduce the heat when the water starts boiling

When the cabbage leaf is cooked, which takes about half an hour, the cuscus will be ready

To prevent the cuscus from becoming hard and dry, two things need to be observed: the seasoning must contain plenty of oil, and the cornmeal must be placed in the cuscuzier lightly without compressing it.