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This makes a chic and tasty Christmas Eve supper dish. Prepare the seafood ahead of time, and it only takes a few minutes. Scallops, crab or lobster would also be nice. Here in Italy we have fish stock bouillon cubes, which saves a lot of bother when preparing the fish stock. I think the saffron really adds to the visual appeal of the dish. Thanks to Giorgio Mistretta.
Units: US | Metric
Serving Size: 1 (429 g)
Servings Per Recipe: 4
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