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khadeeja h.: "It was very sour when I made it.. so added some b…" Read More
23Ingredients
95Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 lb. calamari (cleaned, squid, tubes sliced into rings and tentacles roughly chopped)
- 4 Tbsp. extra virgin olive oil
- 1 onion (sliced)
- 1 fennel bulb (chopped)
- 3 garlic cloves (chopped)
- 2 Tbsp. tomato paste
- 1/4 cup sambuca (or other anise-flavored liquor)
- 1 cup red wine
- 28 oz. crushed tomatoes
- salt
- pepper
- 1/2 cup parsley (chopped)
- 1/4 cup fennel fronds (chopped)
- 10,084 salad
- 21 calamari
- 4,357 stew
- 20 3/4 fish
- 48 stew
- 20 3/4 fish
- 4,219 fish ( Cioppino 20.00 14.00 4.00 0.00 0.00 0.00 2.00 , and Seafood,Seafood Dinner,Soup and Stew Gluten-Free)
- 38,891 fish ( New England Cioppino 20.00 14.00 4.00 0.00 0.00 0.00 2.00 , and Seafood,Seafood Dinner,Soup and Stew Gluten-Free)
- 9,834 mussels
- 18 3/4 fish
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Reviews(1)
khadeeja h. 6 years ago
It was very sour when I made it.. so added some baking soda to fix it.. it turned out so good.. thanks for the recipe