Citrus and Red Pepper Sauce

For Seafood

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 150 g leeks
  • 2 white onions
  • 3 carrots
  • 2 fennel bulbs
  • 3 red peppers
  • 3 oranges
  • 3 lemons
  • 250 g butter
  • 20 g ground paprika
  • 75 ml soya sauce
  • 150 ml orange juice
  • 5 kg fish bones


Roughly chop the vegetables and cut the oranges and lemons into large chunks. In a tilting pan (or a wide heavy-based pot), melt the butter and add the vegetables and oranges and lemons. Fry until softened, then add the paprika. Deglaze with the soya sauce and orange juice. Add the fish bones and simmer for 2 hours.

Strain the sauce and reduce to the desired consistency. This sauce makes a great soup with added fish stock or vegetable stock.

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