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Italian Seafood

Slide 12 of 33

Italian Seafood Stew

In this luscious, tomato-rich stew, Marco Canora cooks calamari slowly until it becomes supertender. He says calamari is absolutely essential to the success of the dish, because it releases its liquid as it simmers, which adds a huge amount of flavor to the sauce.

Plus: F&W’s Fish and Seafood Cooking Guide

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