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A 'crazy water' fish stew from The Palmerston's Lloyd Morse

Lloyd Morse, chef-patron of The Palmerston restaurant in Edinburgh, shares his recipe for fish stew with an acqua pazza base.

Lloyd Morse, chef-patron of The Palmerston restaurant in Edinburgh, shares his recipe for fish stew with an acqua pazza base.

1 day ago

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heraldscotland.com broke the news in 1 day ago on Wednesday, March 18, 2026.

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