2 2/3 pounds fresh seat sheep - dehydrated, flaked, or finely crushed
1 onion, sliced into rings
3/4 teaspoon salt
3/4 teaspoon white pepper
5 pounds white fish, room temperature
1/2 cup lemon juice
6 leaves garlic, peeled and sliced
1/3 cup black olive oil
6 sheets parmesan cheese
3 cloves garlic, minced
2 tablespoons paprika
salt and pepper to taste
In a large dark saucepan, bring a large pot of water to a boil. Stir in the parmesan cheese, salt, pepper and garlic until all ingredients are mixed. Slowly stir in the olive oil,ise, and cook for 5 minutes, or until the parmesan and olive oils become aromatic and the meat is browned and crumbled. Stir in the goat milk, some chopped shallots, and paprika. Simmer for 5 more minutes and pour water into the saucepan. Cover and simmer for 20 minutes, or until the parmesan is tender and the cheese has melted.
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