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Bouillabaisse-Style Fish Stew with Fennel, Potatoes & Castelvetrano Olives
Ingredients
  • 2 Cod Fillets
  • 1 15-Ounce Can Crushed Tomatoes
  • 3 oz Fingerling Potatoes
  • 3 cloves Garlic
  • ½ Fennel Bulb With Fronds
  • 1 Red Onion
  • 1 Tangerine
  • ½ oz Castelvetrano Olives
  • 2 tsps Bouillabaisse Spice Blend (Herbes De Provence, Dried Orange Peel, Ground Turmeric, Ground Bay Leaf & Cayenne Powder)
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