1.   Add sherry to saute pan with cooking liquid, simmer briefly, and adjust seasoning.

2.   Boil the dried fruit until it plumps up in the cooking liquid.

3.   Drain oxtails and peanuts, reserving cooking liquid.

4.   Fluff gently with a fork, add oil or cooking liquid, onion, bell peppers, tomato, and olives.

5.   She then strains that cooking liquid over sliced quinces, adding just enough fresh water to comfortably cover all the fruit.

6.   Strain cooking liquid through a fine sieve into a pot.

7.   Although the combination of beans, tomatoes and garlic is already pretty potent, I figured that some flavorful cooking liquid would help.

8.   Arrange oysters in shells, reserving cooking liquid in pan.

9.   Blend the harissa with the reserved cooking liquid.

10.   Add saffron to the cooking liquid, stir, and reserve.