Choose a combination of firm-fleshed white fish, such as cod, haddock, hake, and pollock. For the broth, use bottled clam juice or chicken stock, or a combination. 1. In a large flameproof ...
Consider the size of the tins listed in the recipe as a recommendation ... Adapted from “The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate” by Bart van Olphen.
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