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Fish Soup With Tomatoes And Red Pepper-Garlic Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1 fennel bulb, coarsely chopped

8 cups fish stock or bottled clam juice

1 cup chopped fresh Italian parsley

2 3-inch-long strips orange peel

3 pounds ripe tomatoes, peeled, coarsely chopped

1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds

1 large red-skinned potato, quartered

1 large pinch of saffron threads

2 1/2 pounds lingcod fillets, cut into 1 1/2-inch pieces

1 red bell pepper

6 tablespoons extra-virgin olive oil

3 garlic cloves

1 french-bread baguette, cut into 1/4-inch-thick rounds

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