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Provençal Tomato Sauce with Basil and Orange
Serves 4. Published September 1, 1995.

2 cloves garlic , minced
1/2 small onion , minced
vegetable oil (if needed)
1/4 cup dry white wine
1/2 teaspoon fennel seeds , cracked
1/2 teaspoon orange zest from 1 small orange
1/2 cup clam juice or fish stock
2/3 cup tomato puree
Pinch saffron , crumbled
2 tablespoons minced fresh basil leaves
Table salt and ground black pepper

Add garlic and onion to warm pan once fish has been sautéed and removed, and any juices set aside; add bit of oil if pan is dry. Sauté over medium heat until almost softened, about 3 minutes. Add wine, fennel, and zest, then clam juice, puree, saffron, and reserved juices. Simmer until slightly thickened, 2 to 3 minutes. Stir in basil and season to taste with salt and pepper. Spoon warm sauce over food and serve.

saute fish fillets in oil/butter very quickly and then use with above sauce.

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