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Ingredients
- 800 g tomatoes, fresh, halved
- 50 g olive oil
- 1 tsp granulated sugar
- 2 tsp fresh thyme leaves
- 30 g unsalted butter, diced
- 50 g shallots
- 50 g leeks, white part, cut in pieces
- 50 g bacon, unsmoked, cut in pieces (optional)
- 2 garlic cloves
-
150
g Arbroath smokie, bones and skin removed, cut in pieces (3 cm)
or 150 g smoked haddock, bones and skin removed, cut in pieces (3 cm) - 20 g tomato purée
-
500
g fish stock
or 500 g chicken stock - 25 g lemon juice
- 1 tsp balsamic vinegar
- ½ tsp smoked paprika
- 1 tsp fine sea salt, or to taste
- ½ tsp ground black pepper, or to taste
- 140 g double cream
- Nutrition
- per 1 portion
- Calories
- 1150.8 kJ / 275 kcal
- Protein
- 10.2 g
- Carbohydrates
- 10.6 g
- Fat
- 22.1 g
- Saturated Fat
- 9.2 g
- Fibre
- 2.3 g
- Sodium
- 795.1 mg
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