Red Pepper Sauce


Preparation info

  • Difficulty


  • For



Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

Delicious with white fish such as monk or cod, this sauce can also be served with chicken or white meat provided the fish stock is replaced with chicken stock.


  • 1 large red bell pepper
  • 2 shallots
  • 1 tablespoon olive oil
  • 200ml (7fl oz/scant 7 cup) fish stock
  • 2 tablespoons dry vermouth
  • 1 tablespoon lemon juice
  • 4 dashes Tabasco sauce
  • salt and pepper


Deseed and slice the bell pepper. Roughly chop the shallots. In a saucepan, gently stew the bell pepper and shallots in the olive oil until tender.

Add the stock and vermouth to the vegetables. Cover the pan and cook gently for about 20 minutes.

Purée the mixture in a blender with the lemon juice, Tabasco sauce and salt and pepper to taste.