COUSCOUS WITH FISH, TOMATOES, AND QUINCES
Tunisia is famous for fish couscous. This uncommon one is elegant and aromatic, with the mingled scents of saffron and quince. Have the fish cleaned and left whole. It is usually steamed in a separate steamer, but it is better to bake it in foil in the oven, which is a way of steaming it.
Yield serves 6
Number Of Ingredients 12
Steps:
- Prepare the grain as described in "An Easy Way of Preparing Quick-Cooking Couscous in the Oven" (page 376), using the quantities given in the ingredients list above, and olive oil instead of vegetable oil.
- Cut the quinces in half and trim off the darkened ends. This fruit is very hard, so use a large strong knife to press down on them. Put them in a pan, cover with water, and simmer about 20 minutes, until just tender. Strain and keep the cooking water. Cut into quarters and remove the cores and pips.
- In a large skillet, heat 2 tablespoons oil, put in the tomatoes and add the sugar, salt, pepper, and saffron. Cook until the tomatoes soften and fall apart. Put in the quinces and add 2 ladles of the quince water. Simmer until the quinces are very tender. This is the sauce.
- Brush a large sheet of foil (or 2 if you are cooking 2 fish) generously with oil. Place the fish in the middle and sprinkle lightly with salt. Wrap in a baggy parcel, twisting the foil edges together to seal it. Bake at 450°F. The cooking time depends on the size of the fish. Test for doneness for a large fish after about 30 minutes, for smaller ones after 20 minutes. Cut down to the backbone at the thickest part and check that the flesh flakes and has turned white and opaque right through.
- Serve the couscous in a large round dish. Put the fish in the middle and the sauce around it.
FRIED QUINCES, IN THE MANNER OF THE COUNTESS
According to lore, this recipe finds its origins in the cookbook of one Philippina Welser, authored in 1545 in Augsburg, Germany. The 20-year-old woman, a commoner, placed her cookbook in her dowry when she married Archduke Ferdinand Hapsburg of Austria, Governor of Bohemia in 1557 in a secret ceremony.
Provided by THELASTBARON
Categories German Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the clarified butter in a skillet over low heat, and place the quince wedges into the pan. Cover, then gently cook the quince wedges until softened, about 15 minutes. Remove from heat and set aside.
- Mix the flour, white sugar, and salt in a bowl. In a separate bowl, mix the beer with the vanilla extract and lemon zest; gradually mix the flour mixture into the beer mixture until it becomes a smooth batter.
- Melt the coconut oil in a skillet over medium heat. When the oil is hot, dip the quince wedges into the batter and place them in the hot oil; fry in batches until golden brown. Remove fried quinces to a warm platter while you finish frying. Sprinkle the fried quinces with demerara sugar to serve.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 32.3 g, Cholesterol 5.5 mg, Fat 9.3 g, Fiber 2.3 g, Protein 1.6 g, SaturatedFat 7.6 g, Sodium 33.4 mg, Sugar 8.1 g
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