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Fish Stew

1 1/4 lb Red Snapper; 1.5" Cubes (Or Cod)
5 md Potato; Peeled, 1/4" Slices
2 md Tomatoes; Peeled And Chopped
1 lg Onion; Thin Rings
2 Stalks Celery; Sliced
5 Cloves Garlic; Minced
2 tb Fresh Parsley; Chopped
1 1/2 ts Salt; Or To Taste
1 md Bay Leaf
1/4 ts Black Pepper
1/4 ts Red Pepper Flakes
1/8 ts Fennel Seeds
1 Piece Orange Rind; 2.5" Piece
1 tb Olive Oil
8 c Water


Put fish on bottom of large shallow pot. Cover with potatoes, tomatoes, onion, celery, garlic, and parsley. Sprinkle with seasonings and oil. Bring water to a boil. Use just enough boiling water to cover the ingredients. Cook 20 minutes, covered. Let sit one hour, covered. Check potatoes with a fork to see if they are done. Reheat if necessary and serve. Even better the second day.






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