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POACHED WHITE FISH IN ASIAN BROTH
Poached white fish in Asian broth
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Recipe by: Abigail Donnelly
Serves: 4
Allergens: Wheat free / Gluten free
Dietary considerations: Fat conscious / Health conscious / Dairy free
Category: Easy
Prep time: 10 minutes
Cooking time: 15 minutes
Ingredients:
1 litre organic liquid chicken or vegetable stock
3 star anise
800 g hake fillet
2 fennel bulbs, shaved
Cooking instructions:

Place a saucepan over a medium heat and add the chicken or vegetable stock and star anise.

Slice the hake fillet into 4 portions and add to the stock, slowly bring to a simmer and gently poach for 5 minutes, or until opaque and tender but still firm.

During the last minute of poaching, shave the fennel bulbs using a vegetable peeler and add to the warm stock.

Serve immediately with a squeeze of lime juice.



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½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

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Subtract 32, then multiply by 0.56

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Multiply by 1.8, then add 32




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