Couscous with Fish, Tomatoes, and Quinces

Name: Couscous with Fish, Tomatoes, and Quinces
Yield: serves 6
Ingredients: 3 cups couscous; 3 cups warm water; 1/2–1 teaspoon salt; 3 tablespoons extra-virgin olive oil; 2 tablespoons butter or extra olive oil; 3 quinces; 3 tablespoons olive oil; 1 pound large ripe tomatoes, peeled and chopped; 1 teaspoon sugar; Salt and pepper; 1/4–1/2 teaspoon saffron threads or saffron powder; 1 fish such as sea bass, red snapper, or porgy, weighing about 3 pounds, or 2 smaller ones

December 9, 2011

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.

Recipe notes

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