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3 kg fish and seafood, such as red snapper, bream, monkfish, seabass, suid, clams and crayfish or large prawn tails, 20 Black Peppercorns, a large bunch mixed fresh herbs, such as parsley, rosemary and marjoram, 300ml dry white wine, 300ml fish stock or water
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10 ripe vine tomatoes, halved, 3 garlic cloves, thinly sliced, 1 red chilli, de-seeded and roughly chopped, 50g St Helen's Farm goats' butter, melted, 1 tablespoon balsamic vinegar
450 grams filleted and skinned haddock, or you can use whiting, pollack, or cod, 4 large raw tiger prawns, peeled and deveined, 300 grams potatoes, peeled and chopped for boiling, 2 fresh bayleaves or 1 dry, 2 sprigs fresh parsley
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