Cut two diagonal slashes across the thickest part of each fish on both side, slip a quarter of a garlic clove and a little chopped rosemary into each fish, place in a close fitting dish
Place the cod in a large saucepan and add the milk and the bay leaf. Bring the milk to the boil, reduce the heat and poach the fish for 5-7 minutes or until it is just cooked and looks opaque
Melt the butter in anther pan with a thick base and stir in the butter to make a roux. Strain the flavoured milk into this, stirring constantly and bring to a simmer.
Pour the saffron water over the couscous mixture, cover with a teacloth and leave to steam for 5-10 minutes. Fluff up with a fork and it is ready to go.
