* Exported from MasterCook *
Modern Spicy Saffron-Red Pepper Cream Sauce - French
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Meat Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 cup finely chopped red bell pepper
1 Tablespoon finely chopped fresh hot chile pepper -- such as jalapeno
1 clove garlic
1 pinch saffron threads -- (about 12 threads)
1/2 cup dry white wine -- but not oaky
1/2 cup homemade turkey broth -- chicken broth or canned reduced-sodium broth
1/2 cup fish stock -- or bottled clam juice
1 fresh rosemary sprig
1 cup heavy cream -- or creme fraiche
2 teaspoons fresh lemon juice
1 teaspoon lightly packed finely grated lemon zest
Kosher salt and freshly ground pepper
hot pepper sauce -- such as Sriracha
In a medium, heavy sauce pan, heat the oil over medium high heat. Add the
bell pepper and chile, cover the pan, reduce the heat to low, and cook,
stirring occasionally, until very soft, fragrant, and lightly browned, 15
to 20 minutes. Add the garlic and cook for 1 minute longer. Add the
saffron and cook, stirring frequently, for about 30 seconds. Pour in the
wine, raise the heat to high, and simmer until the liquid has reduced to
about 1 Tablespoon (the bell pepper and other solids will take up more
volume than 1 Tablespoon of course), 4 to 6 minutes. Add the broth, fish
stock, and rosemary and boil until reduced to about 1/2 cup liquid, 8 to
10 minutes.
Now add the cream and continue to boil until reduced to about 1 cup
liquid, about 9 to 12 minutes longer. Strain the sauce through a fine-mesh
sieve, pressing on the solids to extract all of the juice. Return the
sauce to the pan over low heat and add the lemon juice and zest; heat
until quite warm. Season with salt, pepper, and hot-pepper sauce. (If
using canned broth and/or clam juice, you may not need much or any salt.)
Serve right away.
Makes 1 cup (4 one-quarter cup servings)
Storage: refrigerate in an airtight container for up to 4 days. This sauce
does not freeze well.
Quick Change: Add 2 Tablespoons pastis or other anise-flavored liqueur
with the white wine and 1/2 cup finely sliced fresh basil with the lemon
zest.
AuthorNote: The French pair saffron and seafood together beautifully in a
variety of dishes, such as bouillabaisse and soupe de poissons, and I'm
doing it here in a sauce that's fantastic with seafood and pasta. I call
for a mix of chicken or turkey broth and fish stock or bottled clam juice,
but if you have good homemade fish stock, use only that. Bottled clam
juice adds a briny ocean flavor, but it can be salty, so take special care
to taste before your final seasoning - as you should with every dish.
Source:
"Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
"June 2013"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 272 Calories; 25g Fat (88.5%
calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 84mg
Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fruit; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 802 0 0
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