Fish With Quinces Recipes

COUSCOUS WITH FISH, TOMATOES, AND QUINCES

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.

MEMBRILLO

Steps:

• Put the quinces and lemon zest and juice in a large heavy-based pan. Add enough water to cover the fruit. Bring to the boil, then reduce the heat and simmer for about 1 hr until the quinces are very tender. Strain through a jelly bag or muslin-lined colander. Do not press out the juice - just leave it for at least 4 hrs, or ideally overnight, until the juice has dripped through.
• To make the jelly, put three saucers in the freezer. Measure the juice and return it to the pan (reserve the leftover fruit for the membrillo paste). For each 1 litre juice, add 750g sugar (or for each 100ml juice, add 75g sugar). Bring to the boil, stirring to dissolve the sugar, then boil hard until set. This could take between 5 and 20 mins. To test for set, spoon a little onto a chilled saucer, leave for 1 min, then push your finger through the juice. If it wrinkles, the jelly is set. If not, return to the heat and boil again for a few mins, then test again.
• Remove from the heat and skim off any surface scum with a slotted spoon. Stir in the butter to dissolve any leftover sediment, then stir in the rose water. Pot into sterilised jars, seal and label. Store in a cool, dry place for up to one year.
• To make the membrillo, line a 16 x 24cm shallow oblong tin or tray with baking parchment. Tip the reserved fruit into a food processor and whizz to make a smooth-ish paste. Weigh the paste and for each 1kg paste, add 750g sugar (or for each 100g paste, add 75g sugar).
• Tip the paste and sugar into a large heavy-based pan and heat gently, stirring to dissolve the sugar. Increase the heat and cook, stirring regularly, for 30-45 mins until the paste is thick and golden, and leaves a gap when you run a wooden spoon across the base of the pan. Be careful as the mixture will spit at you and can burn. Spoon into the tin or tray and smooth the top. Leave to cool, then chill overnight until it is very firm.
• Wrap the paste in fresh baking parchment, then over-wrap in foil and store in the fridge for up to 6 weeks.

FISH WITH QUINCES

Steps:

• 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.
• 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.