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COMBINE ONIONS, CELERY, 6-8 PARSLEY SPRIGS, BAY LEAF, FENNEL, 1-1/2 ts SALT, WHITE WINE, AND 12 CUPS WATER IN A STOCKPOT, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES SOAK THE BREAD IN THE WINE VINEGAR FOR 15 MINUTESREMOVE AND SQUEEZE TO DRY SLIGHTLY COMBINE 1-1/2 CUPS PARSLEY LEAVES, GARLIC, AND ANCHOVIESCHOP TO MINCE WELL SIEVE EGG YOLKS AND COMBINE WITH BREADMASH TO A PULP ADD PARSELY MIXTURE-MIX WELL WHILE BEATING VIGOROUSLY, ADD OIL IN A THIN-STEADY STREAMCONTINUE BEATING UNTIL THICKENED SEASON TO TASTE WITH SALT AND PEPPER POACH THE FISH IN THE COURT BOUILLON, DRAIN WELL TOP EACH PORTION WITH 1-1/2 OUNCES OF THE PREPARED SAUCE SERVE HOT Recipes sent to me from Bill, firstname.lastname@example.org
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 79 (61%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 52.1mg||16 %|
|Sodium 72.5mg||2 %|
|Potassium 136.6mg||4 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.6g|
|Protein 5.5g||8 %|
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Calories per serving: 130
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