Spicy fish stew from The Complete Cooking Light Cookbook by Cooking Light Magazine

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • chawkins on February 20, 2014

    I used a pound of mahi-mahi, so scaled everything down accordingly with the exception of the crushed red pepper and the red potatoes. I crushed a two-and-a-half inch dry red pepper into the stew, this is probably more than the amount called for and I used three quarter lb of red potatoes, this is slightly less than called for. The stew ended up with enough spice for us but could do with slightly less potatoes.

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