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Tunisian Fish-and-Vegetable Stew
Carrots, turnip, zucchini, potatoes, and cod simmer in a spicy tomato
broth redolent of garlic and cumin. The spiciness here comes from
red-pepper flakes. Serve the fragrant stew with steamed couscous,
which will absorb the generous quantity of broth. A cold glass of
rose wine with this Mediterranean-inspired dish, is recommended,
try Cotes de Provence or Bandol, from France.
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