Sunday, August 29, 2010

Fiery

Spice

Heating the spice

This is the base for the broth we poach the fish in. A very intense reduced sauce with loads of chili peppers, peppercorns, and puréed garlic, among other things. I quickly heated it up with some finely minced fresh garlic, before dumping it into boiling water. And then the magic began . . .

DF

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