Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 120 grams | Chick peas (soaked over night) |
| Fish tails and heads for broth | |
| 3 | Sliced carrots |
| 2 | White turnips (in quarters) |
| 1 | Bell pepper |
| ¼ teaspoon | Saffron |
| Salt | |
| Black pepper | |
| Cayenne pepper | |
| 500 grams | Couscous (up to 750) |
| 750 grams | Fish (up to 1 kg) |
| 2 | Quinces, skinned and sliced (up to 3) |
Make a hearty fish broth from fish tails, fish heads, all of the vegetables, salt cayenne pepper, saffron and about 1-2 litres water.
Prepare couscous.
Remove fish tails and heads from the soup. Also remove vegetables, but keep them. Pour soup through a sieve and add veggies. Add fish (not the heads and tails!), cut in smaller pieces when necessary. Also Add quinces.
Boil until done. Season if necessary.
Pour fish and sauce over couscous or serve separately.
Posted to rec.food.recipes by ukgk@... (Marcus Braeuhaeuser) on Aug 24, 93.