Fish Stew with Sherry and Tarragon Broth
200g fresh salmon fillet and skin on
200g fresh lemon sole fillet and skinned (bones reserved)
200g fresh cod fillet and skinned
1tbs sherry vinegar
1 glass of dry sherry (Tio Pepe)
4 vine ripe tomatoes, blanched, skinned, seeded and diced
2 sprigs of tarragon
400ml double cream
30g butter
Salt and pepper
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