Recipe - Couscous With Fish

120 g Chick peas (soaked over
night)
Fish tails and heads for
broth
3 Sliced carrots
2 White turnips (in quarters)
1 Bell pepper
One fourth teaspoon Saffron
Salt
Black pepper
Cayenne pepper
500 g Couscous (up to 750)
750 g Fish (up to 1 kg)
2 Quinces, skinned and cut or sliced up
(up to 3)

Make a hearty fish broth from fish tails, fish heads, all of the
vegetables, salt cayenne pepper, saffron and about 12 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@ibm3090.rz.unikarlsruhe.de (Marcus
Braeuhaeuser) on Aug 24, 93.