Prep 20 mins
Cook 0 mins
This is a sauce often used for fish. Spaniards eat a good amount of fish, so this sauce is pretty popular. When you cook fish, make this sauce, and add in the fish pan juices as the very last step of this recipe.
- 473.19 ml fish stock
- 1.23 ml saffron thread
- 118.29 ml butter
- 118.29 ml flour
- 1 small red pepper, seeded and cut into strips
- 1 small green pepper, seeded and cut into strips
- 1 garlic clove, crushed and chopped
- 158.51 ml cream
- 44.37 ml madeira wine
- 4.92 ml lemon juice
- Dissolve the saffron in heated fish stock that uses white wine and a little vinegar.
- Make a roux with hlaf the butter (or 1/4 cup) and the flour. Moisten with the stock, adding stock until the consistency is just as thick as whipping cream.
- Soften the peppers with the garlic in the remaining butter over low heat. When they are soft, add this to the sauce and simmer for 10 minutes.
- Pour in the cream, Madeira and lemon juice.
- Add juices from the fish you are cooking to use this sauce with, for maximum flavor and so as not to be wasteful!
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.