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Ingredients

1/2 cup imported black olives

2 tablespoons salt

2 tablespoons olive oil

2 1/2 tablespoons paprika

1 tablespoon dried thyme

Salt and fresh black pepper

1 tablespoon dried leaf oregano

1/2 cup spanish olives

1/2 cup white wine

1 tablespoon onion powder

3 cups peeled, seeded, and chopped Italian plum tomatoes

8 anchovy fillets

1 cup soft polenta, warm

2 tablespoons chiffonade of basil

2 to 4 whole little fish, such as sardines, whiting, mullet, or mackerel (rub the fish with oil, season with Essence and score)

1/2 cup minced onions

2 tablespoons garlic powder

2 tablespoons minced garlic

1 tablespoon cayenne pepper

1 tablespoon black pepper

1-tablespoon brunoise red peppers

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