Saffron Sauce For Fish - Spain Recipe

Name: Saffron Sauce For Fish - Spain
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint fish stock; 1/4 teaspoon saffron thread; 1/2 cup butter; 1/2 cup 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; 2/3 cup cream; 3 tablespoons madeira wine; 1 teaspoon lemon juice

Servings: persons

1 pint fish stock
1/4 teaspoon saffron thread
1/2 cup butter
1/2 cup 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
2/3 cup cream
3 tablespoons madeira wine
1 teaspoon lemon juice

1
Dissolve the saffron in heated fish stock that uses white wine and a little vinegar.
2
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.
3
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.
4
Pour in the cream, Madeira and lemon juice.
5
Add juices from the fish you are cooking to use this sauce with, for maximum flavor and so as not to be wasteful!

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pint fish stock, 1/4 teaspoon saffron thread, 1/2 cup butter, 1/2 cup flour, and more.

Yes, Saffron Sauce For Fish - Spain falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saffron Sauce For Fish - Spain

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