Recipe 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.
- 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