Couscous with Fish

Name: Couscous with Fish
Cuisine: Tunisian
Ingredients: ¼ teaspoon saffron; Cayenne pepper; 2–3 quinces, peeled, cored and sliced; 750 g–1 kg (1½–2 lb) fish; 500–750 g (1–1½ lb) couscous; 1 sweet green pepper, seeded, cored and sliced; 1 onion, quartered, or a few baby onions; Salt and black pepper; 3 carrots, sliced; 120 g (4 oz) chick peas, soaked overnight; Fish tails and heads to make a rich stock; 3 turnips, quartered

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

A couscous favoured by Tunisians. Any type of fish can be used, but generally red or grey mullet are preferred.

Ingredients

120 g (4 oz) chick peas, soaked overnight
Fish tails and heads to make a rich stock
3

Africa
Tunisia
Stew
Fish course
Pescatarian
Mediterranean

Method

In a large pan, make a rich fish soup. Boil the fish tails and heads with all the vegetables, salt, black and cayenne pepper and saffron in 1–1½ litres (2–3 pints) water. Remove the scum as it rises to the