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Place cooking liquid in saucepan.
4. Pour cooking liquid into small saucepan.
Reserve 2 tablespoons cooking liquid, discard remainder.
Let beans cool in cooking liquid.
3. Boil down cooking liquid until syrupy.
Thin with cooking liquid as needed.
8. Reduce cooking liquid by half and skim off fat.
4. Strain cooking liquid, pressing on solids, into clean saucepan.
Drain pasta, reserving about 1/2 cup of cooking liquid.
Top with fish, and spoon on cooking liquid.
Let beans cool in cooking liquid, and drain.
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