0 recipes from contoocook and beyond

TOMATO BASIL ORANGE SAUCE FOR FISH

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

Ingredients
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

Instructions
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.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter
https://recipes.connorbowen.com/recipe/tomato-basil-orange-sauce-for-fish/