Red Wine Sauce for Fish

Submitted by Sheynath

"From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This recipe uses several ingredients that come from other recipes I have posted separately."

 

• Ready In: 40mins
• Ingredients: 6
• Yields: 1/2 cup
• Serves: 4

ingredients

• 1 cup eating well's rich fish stock
• 3 tablespoons red wine, reduction
• 2 tablespoons eating well's fresh tomato puree
• 1 1⁄2 tablespoons eating well's sweet garlic paste
• 1 pinch dried tarragon
• salt and pepper

directions

1. Bring stock to a boil in a non-aluminum saucepan. Reduce heat to low and simmer for 30 minutes, or until stock is reduced to 1/4 cup.
2. Stir in the remaining ingredients and heat through, about 2 minutes.
3. Serve over salmon or other fish as desired.