| 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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