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.
--------
Question: 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.

Answer: Taste, adjust salt and add pepper to taste. Remove the bouquet garni.

Question: Lightly toast the pita bread, then leave it in the toaster oven to dry out for a few minutes after the heat kicks off. Once they're very brittle and crunchy, break them into bite-sized pieces and set aside.,Chop the romaine, tomatoes, cucumbers, and bell pepper into bite-sized pieces (medium to large dice),Coarsely chop the mint leaves, green onions, and parsley leaves.,Add the veggies and herbs to a salad bowl and toss with the sumac. Taste the salad, and then add some of the lemon juice, olive oil, salt, and pepper to taste. Adjust the seasoning, tossing after each addition, until you're happy with it.,______,Add the pita shards and toss everything together at the very last minute.

Answer: Optional: Add the chickpeas to make this salad a main course.

Question: Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.,Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.,Put oven rack in middle position and preheat oven to 350F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.,______,Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.,Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.,Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.

Answer:
Reduce oven temperature to 300F.