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2 tablespoons olive oil |
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Heat oil, cook, stirring, until soft |
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Before use, return to pan, stir over heat until slightly thickened. |
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1 medium onion |
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chop |
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1 clove garlic |
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crush |
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1/2 cup dry white wine |
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Add, boil uncovered until reduced by 1/3 |
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1/2 cup fish stock |
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300ml cream |
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Add, stir until mixture boils and thickens |
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1 1/2 teaspoons cornflour |
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blend |
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2 teaspoons water |
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1 1/2 cups firmly packed watercress |
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Add, process until smooth |
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