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This recipe is by Pierre Franey and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a wonderfully fragrant version of France's bouillabaisse or San Francisco's cioppino.
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This is some very powerful stuff and not for the faint of tongue, but absolutely de-lish!!! If you did it right, the sauce will be very sweet, the garlic will knock your socks off, the vinegar will open your sinuses for the rest of the night, and your tongue will definitely feel that pepper. Surprisingly though, the meal will set very gently on the stomach.
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