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Ingredients
US|METRIC
4 SERVINGS
- 1 onion (peeled and chopped)
- 1 carrot (peeled and sliced 1/2-inch thick)
- 1 stalk celery (peeled and sliced 1/2-inch thick)
- 1 head garlic (halved horizontally)
- 3 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
- 10 peppercorns
- 2 tsp. fennel seed
- 1 tsp. coriander seed
- 1/2 cup white vinegar (or 1 1/2 cups dry white wine)
- 2 Tbsp. coarse salt
- 2 qt. water
- 24 oz. fish fillets (firm fleshed, such as salmon, bass, or snapper, skin removed)
- 1 tsp. oil (or butter)
- 23 cups bouillon (court, strained)
- 1 1/2 cups sliced almonds
- 1 tsp. canola oil
- 1 1/2 tsp. soy sauce
- 1 lime juice
- 1/2 tsp. cayenne pepper
- 1/4 tsp. black pepper (freshly ground)
- 3 garlic cloves (minced)
- 2 scallions (sliced into thin rings, white and light green parts kept separate from dark greens)
- 4 wedges lime (for garnish, optional)
- 1 bunch watercress
- 1 Tbsp. coarse salt
- 1/2 cup canola oil
- 1/2 tsp. coarse salt
- 1/4 tsp. freshly ground pepper
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