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    You are in: Home / Recipes / Fish and Fennel Stew Recipe
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    Fish and Fennel Stew

    Average Rating:

    3 Total Reviews

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    • on June 03, 2011

      I loved this dish so much I made it a week later for a dinner party. Everyone LOVED it. I did make the following changes. Addded additional 1/2c wine, 1c clam juice, 1 more can chopped stewed tomatoes, 1tsp of chicken soup base

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    • on January 11, 2010

      This stew was really good; both my husband and I were actually surprised how much we liked it. We are not big fish eaters and we force the fish 'thing'. What really made this dish was the fennel - the flavour came through beautifully. Only addition was salt + pepper to taste. Served with crusty bread.

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    • on February 13, 2007

      Wonderful! Great for these cold days of February! My choice of fish was Fish Roll With Compound Butter by Alton Brown which has salmon, flounder and scallops all in one roll. I also added saffron a must in my fish stews! Thanks!

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    Nutritional Facts for Fish and Fennel Stew

    Serving Size: 1 (1204 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 572.6
    Calories from Fat 127
    Total Fat 14.1 g
    Saturated Fat 2.5 g
    Cholesterol 141.5 mg
    Sodium 867.3 mg
    Total Carbohydrate 39.5 g
    Dietary Fiber 8.6 g
    Sugars 10.9 g
    Protein 63.8 g


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