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Suggest a better descriptionCOMBINE 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, wight@odc.net
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 130 | ||
Calories from Fat: 79 (61%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 130
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