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4
Easy
By Susan Campbell and Caroline Conran
Published 1971
Cut the cleaned fish, scraped to remove the scales, in two-inch pieces. Make a stock with the bones, trimmings and heads while you crush the garlic, and peel and chop the onions and tomatoes.
Put the vegetables in a pan with the garlic, herbs, orange peel, seasoning, saffron and oil. Cook for five minutes without browning. Put the coarser varieties of fish in with the vegetables and str