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Fish Stock for Casseroled Cod Cheeks and Tripe

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4
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INGREDIENTS

1 hake backbone
1/2 carrot
1/2 onion
4 sprigs parsley
3 L water
20 ml white wine
30 cm olive oil

INSTRUCTIONS

  1. 1
    Carefully wash all the vegetables and cut into large pieces. Place the water and the hake backbone in a pan, bring to the boil, then simmer for 15 minutes and skim. Add the olive oil and the wine. Leave to stand for 30 minutes. Skim again and strain through a damp cloth. Set aside, but do not chill.
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