Saffron Sauce for Fish - Spain

Recipe by Mme M
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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