Kousha

• 2 kg (4½ lb) saupe
• 1 tsp ground red pepper

Gut and wash the fish, and cut them in half crosswise. Put them in a casserole (tajin foukhar is the name of the vessel preferred in Tunisia and shown in the drawing above), add all the other ingredients and boil gently until everything is cooked. The heads of the fish may be discarded before or after the cooking.