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Suggest a better description1. Sweat fennel in olive oil, without colour. Add peppers, tarragon, salt & pepper. Cook for 3 minutes.
2. Add fish bones and tomatoes, cover with cold water an inch from the top, simmer and skin.
3. Add saffron and reduce to 1 third of mix.
4. Blend with stick blender, pass through chinoise. Add lemon juice & butter and pass again.
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Serving Size: 1 Serving (16676g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6804 | ||
Calories from Fat: 5569 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 618.7g | 825 % | |
Saturated Fat 214.1g | 1071 % | |
Monounsaturated Fat 319.6g | ||
Polyunsanturated Fat 52.7g | ||
Cholesterol 688mg | 212 % | |
Sodium 2270.8mg | 78 % | |
Potassium 19281.6mg | 507 % | |
Total Carbohydrate 322.9g | 95 % | |
Dietary Fiber 96.5g | 386 % | |
Sugars, other 226.4g | ||
Protein 74.7g | 107 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6804
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