RED PEPPER NAGE'

A red pepper sauce for fish!


INGREDIENTS:

WARNING*** Any marinade coming in contact with raw meat,seafood or poultry must be boiled for one minute before using it for basting.

•3 red bell peppers, sliced
•1 cup dry vermouth
•1/2 pound butter
•salt to taste
1 •black pepper to taste
•fresh thyme to taste
•star anise to taste
•2 bay leaves
•8 cups fish stock
•2 large carrots chopped
•1 celery stalk chopped
•2 leeks chopped
•2 medium onions chopped
•1 cup white wine

PREPARATION:
• FUME': Add the fish stock and then add all the vegetables (except the red peppers), add 1 cup white wine. Add a bay leaf, some thyme and black pepper to your taste. Simmer for 40 minutes and strain.

RED PEPPER NAGE': Sweat red peppers in pan on low heat. Add Dry Vermouth and reduce. Cover with herbs and 1 quart of fume'. Simmer for 15 to 20 minutes. Blend with butter, then strain. Season with salt to taste.

Per serving: 1160 Calories; 93g Fat (83% calories from fat); 5g Protein; 37g Carbohydrate; 248mg Cholesterol; 1565mg Sodium

Please report any bad links..Thanks, Buzz

BACK TO GUTSY'S HOME
Copyright © 2001 - The Gutsy Gourmet - All rights reserved


• Armenian Recipes • Italian Recipes • Asian Recipes • Mexican Recipes • Greek Recipes • Native American Recipes • North African Cuisine • Soul Food •
• Provencι • Jewish Recipes • Middle Eastern Recipes • Cajun, Creole, & Caribbean • Spain & Portugal • Artichoke Recipes • Aubergine-Eggplant Recipes •
• Secret Recipes • Yogurt Recipes • Dungeness Crab Recipes • Grill & Barbecue Recipes • Vicki's Desserts • Buzz's Bistro •
• Tapas, Mezza, PuPus • Appetizers • Soups & Stews • Salads • Meats • Poultry • Seafood • Beverages & Cocktails • Casseroles and Gratins •
• Rice and Grains • Pasta • Breads • Vegetables • Sauces & Salsas • Condiments • Cooking Hygiene • Food Humor • Home • Guestbook • E-mail • Art Collection•