Vermouth and Red Pepper Sauce

Name: Vermouth and Red Pepper Sauce
Yield: Makes 1 pint (600 ml)
Ingredients: salt and freshly ground black pepper; 1 pint (600 ml) fish stock; 2 shallots, peeled and chopped; 1 tablespoon olive oil; 1 small garlic clove, peeled and chopped; juice of ½ lemon; 2 fl oz (50 ml) dry vermouth; 1 fl oz (25 ml) double cream; 2 oz (50 g) unsalted butter; 2 red peppers, de-seeded and cut into 1 in (2.5 cm) pieces

Preparation info

Makes
1 pint

Difficulty
Easy

Appears in

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

About

Especially good with meaty, white fish like turbot.

Ingredients

2 red peppers, de-seeded and cut into 1 in (2.5 cm) pieces
2 shallots, peeled and chopped
1 small garlic clove, peeled and c

Sauce
Stew
Pescatarian
Gluten-free

Method

Gently stew the pieces of red pepper, shallots and garlic in olive oil for 5 minutes without browning.
Add the stock. Bring to the boil and then simmer for 20 minutes.
Add the vermouth and then liquidise in a blender.
Return the liquidised sauce to the pan and re-boil it. Add the cream.
Whisk in the butter, lemon juice, salt and peppe