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Soak bread in the fish stock. Halve chillies, remove seeds under cold running water (wash hands well after handling chillies). Put chillies into food processor or blender goblet with peeled garlic and mince finely. Add soaked bread and process until smooth. Add tomato paste and egg yolks. While the machine is running add the oil, drop by drop at first just as if making mayonnaise, then increase to a thin steady stream. When all has been added the mixture should be thick and creamy. Add the fish stock very gradually as this will lighten the rouille. Transfer to a bowl and cover tightly with plastic. Covering is necessary as the top surface will discolour if left open to air. Refrigerate until ready to serve. Per serving: 1955 Calories (kcal); 180g Total Fat; (82% calories from fat); 17g Protein; 70g Carbohydrate; 431mg Cholesterol; 877mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 35 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (481g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 660 (68%)|
|Amt Per Serving||% DV|
|Total Fat 73.3g||98 %|
|Saturated Fat 26.2g||131 %|
|Monounsaturated Fat 32.1g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 3357.1mg||1033 %|
|Sodium 619.7mg||21 %|
|Potassium 1216.4mg||32 %|
|Total Carbohydrate 31g||9 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 27.3g|
|Protein 49g||70 %|
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Calories per serving: 966
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