Speedy Fish Stew with Orange & Fennel

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 133

Cuisine: French

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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aj12754

13 years ago

★ ★ ★ ★ ★ 4/5

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Very nice option for a quick week-night meal. I used frozen tilapia and served over Israeli couscous rather than potatoes. A green salad and a crusty loaf and you might be in a small bistro in France.

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