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Ling cod, halibut cheeks and salmon belly make for a hearty fish stew
Puree the fish stew to give it a smooth texture
Here’s a savoury taste of chef Ryan Stone’s West Coast cuisine.
Ingredients
Instructions
Recipe courtesy Caren McSherry from the Gourmet Warehouse .
Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.