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.
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.
© 2000 Shaun Hill. All rights reserved.