Red Wine Sauce for Fish

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: 40 mins
• Serves: 4
• Yields: 1/2 cup

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.