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John Dory alla carlina
Fruit and vegetables
1
onion
, chopped
1 bulb
fennel
, sliced
100g/3½oz
celery
, sliced
100g/3½oz
carrots
, sliced
25g/1oz button
mushrooms
, washed and sliced
1 sprig
thyme
1kg/2lb 4oz well-flavoured
tomatoes
, peeled or 2 x 400g tins chopped
tomatoes
1
lemon
, halved
2 small
gherkins
, finely chopped
2
tomatoes
, peeled, de-seeded and finely chopped
3 tbsp
tomato
sauce (see above)
small handful flatleaf
parsley
, chopped
Tins, packets and jars
50g/1¾oz
plain flour
1 tsp
Worcestershire sauce
2 tbsp
capers
, 1 tbsp finely chopped and 1 tbsp whole
Cooking ingredients
6 tbsp
olive oil
4 garlic
cloves
, finely chopped
salt and freshly ground
black pepper
2 tbsp
olive oil
, plus extra to serve
250ml/9fl oz fish
stock
(see above)
Meat, fish and poultry
4
John Dory
fillets
Other
2¼ litres/4 pints water
1kg/2lb 4oz flatfish bones (such as brill, sole, plaice) or fillet (ask your fishmonger for bones)
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