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add to shopping list For soup 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 1 fennel bulb, coarsely chopped 8 cups fish stock or bottled clam juice 1 cup chopped fresh Italian parsley 2 3-inch-long strips orange peel 3 pounds ripe tomatoes, peeled, [...]
Read the recipe at epicurious.com
