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6-8 lb lean fish |
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chop |
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Cook fish in hot soup just before serving. Pour soup over fish in bowls. |
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fish stock |
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1/4 lb onions |
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chop |
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Cook slowly 5 minutes or until tender |
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Strain soup |
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3oz leek |
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chop |
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1/4 pt olive oil |
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4 cloves garlic |
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crush |
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Stir in, cook over moderate heat 5 minutes |
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small tin tomatoes |
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3 1/2 pt water |
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Cook uncovered, at a moderate boil, 30 minutes |
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6 parsley sprigs |
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1 bay leaf |
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1/2 teaspoon thyme |
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1/8 teaspoon fennel |
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pinch saffron |
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2 inch piece orange peel |
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1/8 teaspoon pepper |
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1 teaspoon salt |
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3-4 lb fish trimmings |
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1 potato |
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Reserve potato and 3 tablespoons of soup |
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Mash |
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Serve separately |
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rouille |
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1oz tinned pimento |
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1 teaspoon tabasco |
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4 cloves garlic |
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1 teaspoon basil |
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Add gradually |
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4 tablespoons olive oil |
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