Saffron Sauce For Fish - Spain

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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
• 1 teaspoon lemon juice

Recipe

• 1 dissolve the saffron in heated fish stock that uses white 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, 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!