In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

Q: ______, Stir in cilantro, Chill until ready to serve,

A: Process first 6 ingredients in a blender or food processor until smooth, stopping to scrape down sides
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Q: Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.,Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes.,Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute.,Add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes.,Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes.,______,Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked.,Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

A: Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
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Q: Rinse cucumbers and place in an ice bath for 2-6 hours.,This step is important; it ensures crispy pickles.,Place six cups of water, vinegar and salt in a pan.,Bring to a boil.,While water is heating, slice cucumbers.,Divide cucumber slices between two jars.,Add to each jar an even half of each of the spices: dill, garlic, mustard seed, peppercorns and bay leaves.,Pour the boiling salt and vinegar water over cucumber slices in jars.,______,Keep in refrigerator for at least two days before enjoying.

A:
Secure a lid on each jar.
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