Fish stew with anís, fennel, saffron and almonds (Potaje de pescado con anís) from Casa Moro: The Second Cookbook (page 173) by Samantha Clark and Samuel Clark

  • clams
  • fennel
  • Show all ingredients...

  • EYB Comments

    Can substitute Pernod or ouzo for anís, and parsley for fennel tops.

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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

  • Eat Your Books

    Can substitute Pernod or ouzo for anís, and parsley for fennel tops.

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