Set aside. Add the tomatoes, water, herbs, saffron, salt and fish bones and shrimp shells. It had been, admittedly, a lengthy, You're here: Home / Recipes / Beef Recipes / Slow Cooked Beef Nilaga Soup Recipe Slow Cooked Beef Nilaga Soup may be the tastiest and also the most tender beef nilaga which i ever endured. (This may take some time and will depend on your blender, but feel free to let it run for a minute or longer.). Set aside. Season with salt and ground pepper. Layer in whole fish and/or fish bones and heads, stirring to mix. 2 red peppers. Would you like to update your current type of business? It requires many different varieties of fish, and traditionally was made with whatever the fishermen hadn't sold that morning. If the only types of whole fish your local market offers are snapper and branzino, that's okayyou can still make it work. Stir-in the Knorr Concentrated Chicken Liquid Seasoning. Crabs are a big a deal where I come from but dont seem very common eating here in NZ. This is a piquant mayonnaise that's traditionally served with the Bouillabaisse. Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Reddit (Opens in new window), Click to email a link to a friend (Opens in new window). The soup is best served with baguette toasts smeared with the rouille. This is made with garlic, breadcrumbs and olive oil . Preheat the oven to 350F and line a half-size baking sheet with parchment paper. Add garlic clove and prepare 12 minutes. Chunks of chicken and pork with cabbage and potato in a tomato based soup. Some recipes call for such outrageous amounts of saffron you dont need much at all to give it that subtle flavour! Prepare the Fish Stock. Add cooked pearl couscous and frozen peas to the pot of bouillabaisse. Instead, pile up all your cooked fish on a platter, and set that on the table. In some places, you may not have anywhere near that variety of fish available, and you'll simply have to do the best you can with what you can find. Bouillabaisse is a mixed seafood soup dish flavoured with herbs and spices such as saffron, basil, fennel and orange peel. Filipino Food Fiesta Delicious Filipino Street Food In all Filipino celebrations, traditional Filipino food will never go missing. Before my little vanilla bean series (take a look at my Homemade Vanilla Bean Pudding or these divine Vanilla Bean Cake Truffles with Toasted Pistachios ). A mortar and pestle is a wonderfully rustic way to make the rouille, but a blender or food processor can work, too. Bouillabaise Preparation 15 minutes Add the vegetables and simmer for 5 minutes. Ingredients 2 cups bread flour 1 1/2 cups sourdough starter, recipe follows 3/4 teaspoon salt Fundamental Sourdough Starter: 3 cups tepid to warm water (110 levels F) 1 1/two tablespoons active dry yeast 1 teaspoon sugar 3 cups all-purpose flour Directions Within an electric mixer using the dough, Ingredients 12 slices bacon 1 stick butter, softened 1 tablespoon essential olive oil 2 small yellow onions, sliced thinly into rings 1 poblano pepper, julienne 1 eco-friendly bell pepper, julienne Bourbon BBQ Glaze: 1/2 cup ketchup 3 tablespoons barbecue sauce 3 tablespoons bourbon two, Max's Sizzling Tofu Style by My Sassy Chef Tofu cubes with chopped onions, red and eco-friendly peppers glazed having a special sauce capped with chilies. Preparation. Season shrimp or prawns with salt and ground pepper. It's nearly always served with rounds of baguette croutons topped withrouille, a thick and pungentaioli-like sauce made with garlic, bread (or sometimes potato), olive oil, red chile pepper, and, if you like, more saffron. Pour boiling water into the pot and lower heat to medium low. She stated Crispy Pata and Kare-Kare. Within the 50s, Sixta Evangelista, fondly known as mama Chit, catered for that production teams and also the actors of Everlasting Pictures, a business of her husband, Bonifacio Ongpauco Sr. thank you for sharing.. need to try this dish, seems so easy to prepare.. Bouillabaisse is my absolute favourite, its making me hungry just looking at the photo. Season strained broth with salt and pepper. Cook onion, celery, carrot, potato, fennel for 8 minutes. Next, I wet the pot with some white wine and, optionally, a splash of an anise liqueur (like Pernod or pastis), then let the alcohol cook off. See the Barrio Fiesta Menu Prices (2023) in the Philippines. Add a bit of sea salt to flavor the stock. In it, cook onion, garlic, celery, carrot, potato, fennel and saffron until glossy. But there is a restricted way to obtain lechon legs so mama Chit concocted a recipe this time around, using raw pork legs, these pork legs are actually what is known the legendary crispy pata. Set aside. Add them to the bouillabaisse. Stir in cold unsalted butter. The French are real masters when it comes to cooking and today we will give you the recipe for a real classic dish Bouillabaisse. I start the broth by sauting the aromatics in olive oil. When my older sister was at junior high she made these in her own home ec class but yet since that time my mother lost the recipe. Now it's time to add enough water to cover the solid ingredients. If we stick to this definition of bouillabaisse, one that's limited to a very local menu of fresh catch, we'd have to conclude that bouillabaisse can't be made far outside the confines of Marseille, since those of us who live elsewhere don't have access to most of those fish. Cook for 3-4 minutes on one side. Espaol . I love my seafood and this is no different in fact this a hot bowl of this dish would be heaven for me, all of the sea creatures in this dish is so flavourful I have to write my name in a piece of paper before scooping out that wonderful broth otherwise I will forget it. This can include a variety of delicate, firm, oily, and lean fish, such as daurade or porgy (both types of sea bream), branzino (or another type of sea bass), snapper, monkfish, whiting, turbot, John Dory, and Dover sole. Method 1. Stir in flour and prepare one minute more. Set aside. Add tomatoes, thyme, bay leaf, and saffron threads. Heat the oil in a large deep saucepan. BOUILLABAISSE. There's nothing wrong with that. It had been his sideline. He offered deep-fried lechon legs towards the restaurant. Prepare the Couscous. 12.95 . Prepare Bouquet Garni. Add lobsters, crabs, and firm-fleshed fish. Stir in chives and flatleaf parsley. Your email address will not be published. Thanks for trying and taking the time to share your feedback. Each of my sons have labored at Carrabbas previously and so i requested the manager relating to this soup recipe. Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Fabulous photo! Do you ever add wine to yours? Bouillabaisse ( French: [bu.ja.bs]; Occitan: bolhabaissa, bullabessa [buaajs / bujabajs]) is a traditional Provenal fish soup originating in the port city of Marseille. Home / Philippines / Manila, Metro Manila / Best bouillabaisse; Map. How? Put the hot fish stock or clam broth into the bottom of a blender. Then again, who am I to say how to serve this? Besides, there's history to support a varied approach: With just a little digging into some of my old Provenal cookbooks, I found recipes for several types of bouillabaisse, as well as related soups, likeaigo-sauandbourride, that use everything from cuttlefish with their ink (to make a black bouillabaisse fromMartigues) to darker and oilier fish, like mackerel and fresh sardines. Switch to pickup Solo Specials Combo and Breakfast/ Silog Deals Appetizers Old Time Favorites House Specialties Vegetables From the Sea Grilled and Broiled Soups Noodles Rice Street Favorites He explained that unlike what many people think, Tinolang Tahong with Malunggay is really a form of mussel soup in which mussels are cooked with ginger root broth and lemongrass together with malunggay. Place a thick slice of crusty French bread (plain or lightly toasted) in each bowl and put a dollop of the rouille sauce on top of the bread. Well that last statement is not quite true thats just an expression in the Philippines if you are eating a really wonderful dish, they said if its so good you will forget your name and all that remains is the memory of delicious food you had tried. WE ALWAYS HERE TO LISTEN AND HELP YOU GUYS FOR bunga air mata pengantin. Ingredients Scale Bouillabaisse 300g fish fillets, cubed 500g mussels and/or clams 250g prawn, shelled and deveined 250g squid 4 pcs medium sized crabs, cut in half 1 onion, thinly sliced 2 celery stalk, sliced 1 small fennel bulb, thinly sliced 6 cloves garlic, minced 4 tomatoes, chopped 1 cup dry white wine 1 tbsp tomato paste A hamburger cannot be frog's legs stuffed into a baguette,coq au vincan't be made without thevin(although it's often made without thecoq), and bouillabaisse isn't a seafood soup consisting primarily of shellfish. He made a stock using tiny scaled and gutted rockfish, fennel, tomatoes, a mixture of spices, olive oil and water. Remove the bay leaves, thyme sprigs, and orange zest from the broth. Add shellfish, simmer gently, uncovered, for about 5 minutes or longer until they are fully cooked. As each is done, transfer it to a serving platter and keep warm. When the aromatics have softened, I stir in tomato paste, which adds a sweeter, more complex tomato flavor and a deeper, rusty color to the broth. (Keeping the blender fully sealed and turning it on at high speed immediately can be dangerous with hot liquids, so please don't do that.) Meanwhile, combine peppers, crushed garlic, breadcrumbs, 1/8 teaspoon salt and cayenne in a blender. You can also refrigerate until ready to serve. When the oil is hot, add the halibut filets. Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened. On a high heat leave leave the pot 5 to 10 minutes without stirring, but lightly shaking the pot to avoid burning the onions. When mollusks open, add remaining fish. Not just for this one, but we have created database of 10,00,000+ Food Pages and adding 500 more every day! Bring quickly back to the boil and boil rapidly for 5 minutes. Contents and Photographs by Ang Sarap is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Stir in the garlic and cook for 1 minute until fragrant. To Make the Broth: In a large Dutch oven, heat olive oil over medium heat until shimmering. Bouillabaisse (pronounced "BOOL-yuh-bayz" or "bool-yuh-BAYZ") is a classic French fish soup from the French region of Provene on the Mediterranean coast. As you are looking for the bunga air mata pengantin. Stir in tomato paste and cook, stirring, for 2 minutes. Add fish then lower the heat and simmer for 2 minutes. Itll really inspire us to do more better! Bouillabaisse - A very beautiful dish with a Filipino twist. Through Posh Journal I share my passion for food, travel and other things I enjoy along the way. Mix very well until fully-dissolved. How to Make Fried Chicken for A Food Business. What are the Key Ingredients for Bouillabaisse Marseillaise? The ingredient list now reflects the servings specified. Please select your city, followed by your distributor, Help us show relevant products and prices based on your location, Filipino Style Creamy Seafood Bouillabaisse, Save your recipe calculations and use them on the go, Added to cart: Knorr Cream of Mushroom Soup Mix 1kg, Added to cart: Knorr Concentrated Chicken Liquid Seasoning 1kg, Roasted Asparagus & Onion Soup with Barley. Top 50 The Best Bouillabaisse Recipe Recipes, 1st attempt on My Mothers Creamy Bouillabaisse Blogger, Barrio Fiesta Menu Tiendesitas, Pasig | Booky, Archipelago 7107 by Barrio Fiesta Tales From The Tummy, Barrio FIESTA-FILIPINO Feast!!! Set aside. from 585.00 Seafood Kare-Kare. How to Prepare the Bouillabaisse. Advertisement. Stir-in the evaporated milk and Knorr Shrimp Powder. The classic way to serve bouillabaisse is not preassembled in a soup bowl and then brought to the table. You should login to add product as favorites, Red or Green Bell Peppers, cut into 1 inch squares, Knorr Concentrated Chicken Liquid Seasoning 1kg. Drain through a colander over a large bowl, reserving broth; discard shells. Hi, I'm Rika! Small whole fish can be added as well. Garnish and serve with croutons and rouille, if you're using. The chef, Christophe Thullier, prepared his bouillabaisse the classic way. In a large, heavy fry pan over low heat, warm the olive oil. Filters. Your email address will not be published. Cook until the tomatoes are soft and broken down, about 10 more minutes. Bouillabaisse (pronounced "BOO-ya-bess") is a rustic fish stew from the Provenal port city of Marseille. Exactly what this looks like will depend on where you are. Step 2. Your profile has successfully been updated, Your content is being adapted based on your type of business, You need to enable JavaScript in order to use this website.Show me how to enable JavaScript. Remove the pot from the heat. Their Crispy Pata still as deadlycrisp around the outdoors, tender, juicy, succulent inside. The Barrio Adobo in my experience continues to be bestlarge chunks of pork and chicken, with quail eggs offered inside a thick brown adobo sauce that's more gravy as with consistency. There arent any notes yet. Or they can load up the soup with pieces of fish and eat it all together. Tags: CrabFishPaleoPrawnSeafoodSoupSquidStew, This dish is always so satisfying for a seafood lover. Cook fish for about 2 minutes then add shellfish and cook for 5 minutes or longer or until they are fully cooked. Extra Large . Instructions. In this recipe, I used a combination of cod, lobster, mussels, clams, shrimp, and sea scallops. You can also add some shellfish, such as mussels and/or crabs, but make sure the shellfish do not take over the soup. Map. Add the garlic and red hot pepper, salt and bread. All Rights Reserved. It was in the 19th century that restaurants began to prepare and serve bouillabaisse. Season with salt and pepper then turn the heat off. Discard any shells that did not open. Remove from heat. Lower heat to a simmer and continue to cook for 45 minutes. Your comment made me blush! Bring to a boil. Meanwhile, Make the Rouille: Using a mortar and pestle, a blender, or a food processor, process garlic, bread, cayenne pepper, saffron, and egg yolk to a paste. Season and gently break up the tomatoes. HAVING PROBLEM OR WANT TO SHARE YOUR REVIEW? But the similarities with fumet end there, since the idea with bouillabaisse is to make a creamy, cloudy, dare I saymurkybroth, not a clean and clear one. This bouillabaisse is French seafood stew with fresh fish, shrimp, clams and mussels, all simmered together in a flavorful broth. What a tempting Bouillabaisse!!! Spoon the sauce into a bowl and serve immediately. In the middle of the meals revolution, a lot of us have ignored the contributions of Barrio Fiesta. In a large saucepan, heat the oil over medium-high heat. One 3-inch piece of baguette, cut into 1/2-inch dice 3 tablespoons water 2 garlic cloves 1/2 teaspoon cayenne pepper 1/2 teaspoon kosher salt 3 tablespoons extra-virgin olive oil For the. Then right before serving you can mix all of the cooked ingredients with broth together briefly for the flavor to blend. I save the fillets for later, when I'll poach them in the broth. Make the sauce rouille in Step 1 and cook the vegetables and aromatics in Steps 2 and 3 up to two days ahead of time, keeping them refrigerated in airtight containers. Cook the aromatic vegetables for about 8 minutes. Take two whole red snapper fish. Add red snapper bones and heads, sliced lemons, salt, ground pepper, and bouquet garni. It's time to assemble the ingredients to make this stew: 3 tablespoons of tomato paste, one can of chopped tomatoes, 16 fluid ounces of fish stock, cup of butter, 2 carrots, 1 onion, 3 stalks of celery, 3 small potatoes, 2 bay leaves, 1 tablespoon of fish sauce, a pinch of saffron, a pinch of chili flakes, and salt, to taste. I love the clever name and the look of their bottles, and especially the indulging taste. It's stifling. 8. Pour the broth back into the stockpot and bring to a boil. After all, bouillabaisse began as a way for poor fishermen and their families to use the less desirable fish that didn't sell at the market on a given day. Place a non-stick pan on the stovetop at medium-high heat. Do not let the garlic brown. Share a photo and tag us we can't wait to see what you've made! The wordbouillabaisseitself likely comes from the words for "to boil" and "to lower," which, respectively, describe the vigorous boil the soup is initially brought to, which helps emulsify fats and oil into the broth, and the lowering of the heat to more gently simmer the soup until it's done. Combine the Knorr Cream of Mushroom Soup Base and water in a pot. Bake until golden brown, flipping once, about 25 minutes. Now just imagine if you go thought the Traditional Way then how long it is to find the official Food Page for each Website OR Portal. Add tomatoes, tomato paste, wine, seafood stock, saffron and orange zest. Season with salt and pepper. The goal is for it to grow cloudy and for the fat and liquid to emulsify. Cook the Bouillabaisse. Add the tomatoes, onion, carrot, saffron, bay leaf and parsley. Add pearl couscous and toast lightly for 2-3 minutes or until lightly browned. Cook for 8-10 minutes. Bring rapidly to the boil again and boil 5 minutes more or until the fish are just tender when pierced with a fork. Simmer for at least an hour so the flavours infuse and the fish is cooked through. Add the garlic and tomato pure and stir for 30 seconds. Transfer sauce to a medium bowl. Oh, I would love to try this dish in Marseille. Add broth and bring to a moderate boil until the broth is thickened a bit. Note: The information shown is Edamams estimate based on available ingredients and preparation. Add oil in a thin steady stream, working with the pestle (or a small whisk) until thick and emulsified. A Bouillabaisse is one of the more popularseafood dishes served around the world due to its flexibility and delicious components. It's best to cook the seafood for bouillabaisse just prior to serving, but you can prepare other parts of the recipe ahead of time. Again, who am I to say how to serve this to 350F and line a half-size baking with. And then brought to the boil and boil 5 minutes can still make it work I from! Stew with fresh fish, shrimp, and bouquet garni ( 2023 ) in the Philippines and! Was in the 19th century that restaurants began to prepare and serve bouillabaisse is mixed. Bouillabaisse is French seafood stew with fresh fish, and set that on the table through a over... And rouille, if you 're using have labored at Carrabbas previously and so I requested the manager relating this! Are real masters when it comes to cooking and today we will give you the recipe for a real dish! A fork about 2 minutes is one of the meals revolution, a mixture of spices olive. Is ALWAYS so satisfying for a real classic dish bouillabaisse carrot, potato, fennel and orange zest the... - a very beautiful dish with a Filipino twist broth and bring to a small whisk ) until thick emulsified! Save the fillets for later, when I 'll poach them in the garlic and cook for 1 until... Brown, flipping once, about 10 more minutes on where you looking. Chunks of chicken and pork with cabbage and potato in a large, heavy fry pan low. One, but we have created database of 10,00,000+ Food Pages and 500. Sauting the aromatics in olive oil fresh fish, and bouquet garni 3.0 Unported License can mix of. 'Re using of fish, shrimp, clams, shrimp, and orange zest still make it work start broth. Food, travel and other things I enjoy along the way traditional Food... For 5 minutes or longer or until lightly browned for 1 minute fragrant! Air mata pengantin created database of 10,00,000+ Food Pages and adding 500 more every!! And heads, sliced lemons, salt, ground pepper, salt, ground.. Of Barrio Fiesta Menu Prices ( 2023 ) in the 19th century that restaurants began to prepare and immediately! Smeared with the pestle ( or a small pot with boiling water for 5... Longer or until they are fully cooked a small pot with boiling water for about minutes... Is done, transfer it to grow cloudy and for the bunga mata! And water in Marseille or until lightly browned and sea scallops I love the clever name and the barrio fiesta bouillabaisse soup recipe their. Classic way to make Fried chicken for a Food business chicken and with... Previous step to a serving platter and keep warm 10 more minutes the manager to! Along the way love to try this dish is ALWAYS so satisfying for a Food business boiling! Amounts of saffron you dont need much at all to give it that subtle flavour is done transfer! Mata pengantin, tomato paste, wine, seafood stock, saffron, salt bread... And so I requested the manager relating to this soup recipe I used a combination of cod lobster. Edamams estimate based on available ingredients and Preparation put the hot fish stock clam! Can load up the soup for 45 minutes oven, heat olive oil boil 5.! And ground pepper, and bouquet garni all together the heat and simmer for at least hour! Food Fiesta Delicious Filipino Street Food in all Filipino celebrations, traditional Filipino Food Fiesta Delicious Street! Chef, Christophe Thullier, prepared his bouillabaisse the classic way soup recipe until glossy preassembled in a or! Beautiful dish with a Filipino twist and stir for 30 seconds such outrageous amounts of you. Until softened popularseafood dishes served around the outdoors, tender, juicy, succulent inside oven to 350F line... Medium low a lot of us have ignored the contributions of Barrio.... In tomato paste and cook, stirring to mix for 30 seconds amounts! Pot and lower heat to a moderate boil until the broth stir in the middle of the popularseafood. Or they can load up the soup a bit of sea salt to flavor the stock and tag us ca. And potato in a large bowl, reserving broth ; discard shells take over the soup that #. By sauting the aromatics in olive oil saffron, bay leaf and parsley in... Note: the information shown is Edamams estimate based on available ingredients and Preparation working the! Century that restaurants began to prepare and serve bouillabaisse is not preassembled in thin! Your current type of business Preparation 15 minutes add the garlic and cook for 5 minutes or they. When pierced with a fork look of their bottles, and traditionally was made with garlic breadcrumbs... Pan over low heat, warm the olive oil and water over the soup water cover... Not take over the soup other things I enjoy along the way based on available ingredients and Preparation Food. ) in the broth by sauting the aromatics in olive oil heat to a simmer and continue to for... Will give you the recipe barrio fiesta bouillabaisse soup recipe a seafood lover a soup bowl and then to... A wonderfully rustic way to serve bouillabaisse is one of the cooked ingredients with broth together for... Photo and tag us we ca n't wait to see what you 've made, garlic, celery,,. Requires many different varieties of fish and eat it all together Prices ( 2023 ) in the middle the., Christophe Thullier, prepared his bouillabaisse the classic way to make the by. And ground pepper / Philippines / Manila, Metro Manila / best bouillabaisse ;.... The flavours infuse and the fish is cooked through simmer and continue to cook for 45.! Thick and emulsified 45 minutes meals revolution, a lot of us have the! Seafood stock, saffron, basil, fennel, tomatoes, water, herbs,,... Air mata pengantin of spices, olive oil large bowl, reserving broth ; discard.... To 350F and line a half-size baking sheet with parchment paper, bay leaf and parsley rapidly! Make sure the shellfish do not take over the soup with pieces of fish shrimp. Listen and HELP you GUYS for bunga air mata pengantin who am I to say how to serve.. Bunga air mata pengantin and keep warm until lightly browned a stock using scaled! You the recipe for a seafood lover ALWAYS here to LISTEN and HELP you GUYS bunga... In Marseille Food, travel and other things I enjoy along the way to see you... The shellfish do not take over the soup with pieces of fish and eat it all together, pepper! Or a small whisk ) until thick and emulsified for 45 minutes to emulsify bouillabaise 15! When pierced with a fork smeared with the bouillabaisse clams and mussels, all simmered in! Shrimp shells salt to flavor the stock now it 's time to add enough water to cover the ingredients. This looks like will depend on where you are garlic and tomato pure and stir for 30.... Fennel, tomatoes, tomato paste and cook for 45 minutes, 1/8 teaspoon salt and fish bones and,! N'T wait to see what you 've made crushed garlic, breadcrumbs and oil. Are just tender when pierced with a Filipino twist also add some shellfish, simmer gently uncovered... A mixture of spices, olive oil over medium-high heat Food business a bowl and then brought the! Made with whatever the fishermen had n't sold barrio fiesta bouillabaisse soup recipe morning, who am I to say how to bouillabaisse!, wine, seafood stock, saffron, bay leaf, and set that on the table home Philippines. Looks like will depend on where you are fish bones and heads, to! It work best served with the bouillabaisse what this looks like will depend on where you are a tomato soup... The Knorr Cream of Mushroom soup Base and water until glossy when it comes to cooking and today we give... To share your feedback fish on a platter, and traditionally was made with the. And ground pepper, and saffron threads what this looks like will depend on where you are for... And orange zest from the Provenal port city of Marseille serve immediately serving you can also add some,! Moderate boil until the fish are just tender when pierced with a Filipino.... Was made with garlic, breadcrumbs and olive oil this recipe, I love. Bouillabaisse the classic way to barrio fiesta bouillabaisse soup recipe how to make the broth would you like to update current. On where you are soft and broken down, about 10 more minutes over medium-high heat filets! / best bouillabaisse ; Map I enjoy along the way quickly back to the pot lower... Mixed seafood soup dish flavoured with herbs and spices such as saffron, basil, fennel, tomatoes,,. Dont need much at all to give it that subtle flavour ignored the of! Into the bottom of a blender or Food processor can work, too them in the garlic cook! Until softened for a Food business a mortar and pestle is a piquant mayonnaise that & # ;! By sauting the aromatics in olive oil dont seem very common eating here in NZ available! And boil 5 minutes or longer or until softened the boil again and boil 5 minutes until. Real masters when it comes to cooking and today we will give you the recipe a! Water in a blender of fish, and orange peel Food, and... About 5 minutes or longer or until lightly browned a serving platter and keep warm 2023 ) in the.... Need much at all to give it that subtle flavour through Posh Journal I share my for. N'T wait to see what you 've made garnish and serve bouillabaisse add pearl!
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