I'm making a dogfish confit with mustard seeds,herbes de provence and garlic but I have no idea what to do with the olive oil once the fish is gone.Or for how long can I keep it.Help!
Amanda is a co-founder of Food52.
Let it cool. Store in the fridge, and use it within a week. You could poach some other fish in it. Use it as the base fat (for frying the onions and aromatics) for a fish soup.
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