Red fish stew, fast and spicy from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home (page 269) by Mark Bittman

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for fish stock.

  • rpepper on November 06, 2017

    Good flavor, pretty simple. Used 3 dried red chiles instead of 5 and it was still plenty spicy. Made with 2 pounds of rockfish.

  • JKDLady on January 01, 2016

    This was delicious! I used mussels and sea bass. The mussels took longer to cook than the fish.

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