Hearty fish stew with almond skordalia from Stirring Slowly: Recipes to Restore & Revive (page 136) by Georgina Hayden

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Notes about this recipe

  • Eat Your Books

    Can substitute risotto rice for fregola pasta, walnuts for almonds, sea bream fillets for sea bass fillets, and other firm white fish for monkfish.

  • TrishaCP on February 16, 2020

    There are so many steps in this recipe, but we thought this was really good. It seemed to me that I was adding a lot of fennel, but it gets tamed by the acid and garlic in the dish. I used sea bass, squid, and halibut in this stew. The squid were a tad chewy following the cook times, so I would add them a few minutes earlier than the other seafood next time. I also only used one lemon, as my lemons were big and the stew was already pretty acidic. I did use the fregola, and it thickened the dish considerably. I would skip the pasta altogether if you want more of a soup.

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