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The Essential New York Times Cookbook: Classic Recipes for a New Century

Speedy Fish Stew with Orange & Fennel

Page 133

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Review

20th May 2013

aj12754 from Montclair, NJ

Very nice option for a quick week-night meal. I used frozen tilapia and served over Israeli couscous rather than potatoes. A green salad and a crusty loaf and you might be in a small bistro in France.

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