Sauce Portugaise

Name: Sauce Portugaise (A Cream and Tomato Sauce)
Yield: 6 Servings.
Cuisine: France
Ingredients: Salt and freshly ground pepper to taste; 2 tablespoons butter; ½ pound tomatoes; ¼ cup finely chopped onion; 2 cups fish broth; ½ cup dry white wine; 2 tablespoons finely chopped parsley; 1 cup heavy cream

A Cream and Tomato Sauce

Preparation info

6
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

2 cups fish broth
½ cup dry white wine
½ pound

Europe
France
Sauce
Pescatarian
Mediterranean
Gluten-free

Method

Put the fish broth and wine in a saucepan and bring to the boil. Cook down to about ¼ cup. Set aside.
Peel and core the tomatoes. Cut each tomato in half and squeeze to extract and discard most of the seeds and juicy pulp. Chop the tomatoes. There should be about 1¼ cups.
Heat half the butter in a saucepan and add the onion. Cook until wilted.