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Excellent sauce for fish and very easy to make. Since we like our sauces a bit thinner, used only 1/8 C butter and 1/4 C flour for making roux. I panfried the cod pieces in olive oil instead of 1/4 c butter dusted with a bit of flour and added the sauce when fish was nicely browned. Julienned pepper pieces provided a very nice contrast to the sauce. Thank you very much Melissa for posting this wonderful recipe.

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Rinshinomori March 01, 2008
Saffron Sauce for Fish - Spain