Fish stew with tomato, chilli, saffron and orange from Snow Food: Warming Winter Alpine Dishes (page 145) by Lindor Wink

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Notes about this recipe

  • Eat Your Books

    Can substitute shellfish stock for fish stock.

  • lkgrover on August 21, 2023

    Excellent fish stew; filling & comforting for a cold and dreary January. (It is 12 Farhenheit; -11 Celsius today where I live.) The fennel adds a lovely flavor. I cooked the fish separately as suggested, and then flaked both fillets (instead of cutting them into pieces) before adding them to the soup. Garnished with fennel fronds instead of dill.

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