Tunisia is famous for her fish dishes and her fish couscous. Here is one of the prestigious dishes which can be served with couscous. Prepare couscous as in the recipe on page 375 so that it is ready at the same time.

　　

Ingredients

serves 6-8

　　4 or 5 cloves garlic, chopped

　　3 tablespoons olive oil

　　2 pounds tomatoes, peeled and chopped

　　Salt

　　2 teaspoons sugar

　　1 or 2 chilies, cut open and seeded

　　1 1/2 inches fresh gingerroot

　　1/2 teaspoon crushed saffron threads or powdered saffron

　　1/4 cup raisins

　　2 or 3 quinces, peeled and sliced (2 if very large)

　　2 pounds fillets of bream or other fish, such as cod or haddock

　　

Step 1

Fry the garlic in the oil until it only just begins to color. Add the tomatoes, salt, and sugar, and put in the chilies. Peel and grate the ginger, or cut it into small pieces and crush it in a garlic press to extract the juice over the pan. Add the saffron and the raisins and simmer over low heat. Put in the quinces as you peel them so that they do not turn brown. They are a very hard fruit, and you need a large strong knife to cut them.

　　

Step 2

Cook, covered, for 15 to 30 minutes, or until the quinces are tender. The time varies depending on the size, quality, and ripeness of the fruit. Remove one or both of the chilies when you think the sauce is hot enough. Five to 10 minutes before serving, add the fish, and simmer until the flesh begins to flake. Serve the fish stew and the couscous in separate dishes.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf