Spanish swordfish stew from Best-Ever Spanish: A Collection of Over 100 Essential Recipes (page 138) by Parragon Books

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

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on May 28, 2018

    I like making this recipe when I want the flavor of a fish soup without all the work (and expense) of multiple types of fish and shellfish. It comes out consistently well. One thing is to watch the liquid level on the potatoes and peppers—a 'generous cup' doesn't seem to cut it for me (sometimes I will add some white wine instead of more stock.)

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