Sweet pepper and orange sauce

Name: Sweet pepper and orange sauce
Ingredients: 2 shallots, finely chopped; 2 medium red peppers, deseeded and finely chopped; 1 small chilli, deseeded, and finely chopped; zest of ½ orange; 1 clove garlic, finely chopped; 35 ml white wine; 75 ml fish stock or water; 75 ml fish stock or water; 25 ml olive oil; 1 tbsp lemon juice; salt and pepper; salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

This sauce is good with muscular fish such as monk or turbot rather than oily specimens such as mackerel or herring. The principle is that the main ingredients make up much of the thickening as well as the flavouring, with the texture being supplied by olive oil.

Ingredients

1 tbsp olive oil, for frying
2 shallots, finely chopped
2 medium red peppers, dese

Sauce
Vegan
Gluten-free

Method

Heat the oil in a pan, then gently simmer the shallots, peppers, chilli, zest and garlic until they are hot but not brown.
Add the wine and stock, then bring to the boil. Turn the heat down to a simmer and cook for 20 minutes.
Liquidize. As the sauce centrifuges, pour in the olive oil then balance the seasoning with lemon juice, salt and pepper.