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    2 Recipes

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    This is a wonderful recipe from The Splendid Table on American Public Media. It is my husband's fovorite fish recipe and very easy to make. We usually use wild caught sockeye salmon (which has a relatively low calorie count for salmon) and always leave the potatoe skins on, but you can skin them as well. This same maranade will work wonders on pork and lamb! Magor Grey is a jarred chutney that works wonderfully with this recipe and is available in most supermarkets, however Farmhouse Chutney from Stonewall Kitchen works as well. Experiment with your own tastes. You can cook your fish in one full fillet, but ad at least 10 minutes to the cooking time. Cooking time may vary according to your stove. The secret to good fish is not over cooking it. Especially with salmon, shoot for "just flaky", or just firm when pressed.

    Recipe #352299

    This is by far my favorite soup. It is by far the closest recipe I have found to my Grandmother's. I have tweaked it a little, and adjusted the measurements to make it a bit more diet friendly, but it still holds the authentic flavor of the roman original. Adding tiny noodles like acini de peppe works fine. Day old/stale bread really works best for this, NOT fresh. Toast the bread a bit first if you are using a fresh loaf. Flavors marry beautifully after sitting over night for wonderful leftovers.

    Recipe #350589


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