| 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1891
Calories From Fat: 263
Total Fat: 28.9g
Cholesterol: 315mg
Sodium: 5889.4mg
Potassium: 4199mg
Carbohydrates: 178.1g
Fiber: 20g
Sugar: 17.9g
Protein: 217.4g