Go home and say to your minister, “Sir, we must have more prayer.” Urge the people to more prayer. Have a prayer meeting, even if you have it all to yourself; and if you are asked how many were present, you can say “Four.” “Four! how so?” “Why, there was myself, and God the Father, God the Son, and God the Holy Ghost; and we have had a rich and real communion together.” We must have an outpouring of real devotion or else what is to become of many of our churches.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood			1	Servings

INGREDIENTS

120	g	Chick peas (soaked over night)
		Fish tails and heads for broth
3		Sliced carrots
2		White turnips (in quarters)
1		Bell pepper
1/4	ts	Saffron
		Salt
		Black pepper
		Cayenne pepper
500	g	Couscous (up to 750)
750	g	Fish (up to 1 kg)
2		Quinces, skinned and sliced (up to 3)

INSTRUCTIONS

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@ibm3090.rz.uni-karlsruhe.de (Marcus
Braeuhaeuser)  on Aug 24, 93.

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