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Light Stews

Slide 19 of 26

Fish Stew with Peppers, Almonds and Saffron

Sam Clark uses homemade fish stock in this smoky stew, which he sometimes cooks in a cazuela (a glazed terra-cotta dish from Spain). For a simpler version, make the stew in a lidded casserole, replacing the fish stock with water. It will still taste delicious.

slideshow Spanish Recipes

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