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Ingredients
US|METRIC
4 SERVINGS
- 1 garlic clove
- 667 cups green olives (pitted)
- 2 sardine fillets (in salt)
- 1 Tbsp. caper
- 1 Tbsp. pine nuts (roasted)
- 1 Tbsp. fresh parsley (chopped)
- 1/4 cup olive oil
- 1 tsp. cognac
- 4 filet (Pollack, skinned, ready to cook, 160 g each)
- 1 shallot (finely chopped)
- 1 Tbsp. butter
- 667 cups dry white wine
- 875 cups fish stock
- 2 garlic clove
- 667 cups green olives (pitted)
- 2 1/2 cups canned tomatoes
- 4 sprigs basil (leaves removed)
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