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By gt40mk2
on November 04, 2012
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This recipe is fantastic. The base preparation is just what it should be, though I doubled the wine. I did it with half the mussles, shrimp and calamari and it was still good. The key is to *just* cook all the fish. Overcooking it could ruin it. Fish requires very little cooking time.
Also, it seemed kind of thin so I thickened it at the end by making a roux with about 3 Tbsp flour and butter, then adding some broth to make a veloute, then putting that back into the stew. Mind you I did not do the beans, which probably would have helped to thicken it. Potatoes would do that too.
It was absolutely sublime!