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Recent Reviews

Re:Slow-Cooked Swordfish with Creamy Fennel-Tomato Sauce

I have done this in both slow cooker and Le Creuset. When done in Dutch oven, I saut the shallot, fennel, seeds, herbs and garlic, add the paste and tomatoes with juice and cover cook in oven at 350 for 1 hour, then add the cream and fish and cook for 20 minutes. Superb!

Posted: 11:17 pm on June 1st 2016