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Ingredients
- 800 g fresh tomatoes, halved
- 50 g olive oil
- 1 tsp sugar
- 2 tsp fresh thyme leaves
- 30 g butter
- 50 g shallots
- 50 g leeks, white part, cut in pieces
- 50 g unsmoked bacon, cut in pieces (optional)
- 2 garlic cloves
- 150 g Arbroath smokie, bones and skin removed, cut in pieces (3 cm)
- 20 g tomato purée
- 500 g fish 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
- 1193 kJ / 285 kcal
- Protein
- 7.6 g
- Carbohydrates
- 8.2 g
- Fat
- 24.6 g
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