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Dinner with Rukmini
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Saffron Fish Stew with Fennel and Leeks
Introduction from Rukmini Iyer
Otherwise known as bouillabaisse, the classic Provençal fish stew. For a definitive description of the dish, see John Lanchester’s A Debt to Pleasure. This version uses many of his suggested ingredients, but in an easy, quick oven version, perfect for a relaxed weekend lunch. Serve with lots of crusty bread to mop up the soup.
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