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4 Quickly crack an egg into the base of the pan and cover.
Pour in enough wine to coat the base of the pan (about 1/8-inch deep).
Arrange the anchovies in a grid all over the base of the pan.
Lay the cherries in the base of the pan (they can be layered in places).
Add the water and scrape any sticky bits from the base of the pan.
Work quickly to swirl it around so the batter covers the base of the pan.
Stir frequently to prevent it from catching and burning on the base of the pan.
As they warmed, they sizzled and spit, and their fat melted, filling the base of the pan.
Add the fish heads and bones and sweat until they start to stick to the base of the pan.
Carefully add the liqueur (it will splutter a lot), then plunge the base of the pan into cold water.
Heat a heavy bottomed frying pan with ½cm of olive oil in the base of the pan.
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CEO of Professional Science Editing for Scientists @ prosciediting.com