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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

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This freshwater fish can be found all over Italy, where it lingers in the muddy beds of many rivers and lakes. It is a very delicate fish, with few bones, and is best eaten fried or poached. It must, however, never be eaten raw as the uncooked flesh is toxic.

Stoccafisso

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