Ingredients for Saffron Sauce For Fish Spain
- 1 ½ cups fish stock (made with ½ cup dry white wine, 1 tablespoon white wine vinegar, and ½ cup water)
- Saffron Thread
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- Red Pepper
- Green Pepper
- Garlic Clove
- ¼ cup heavy cream
- Madeira Wine
- 1 tablespoon fresh lemon juice
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How to Make Saffron Sauce For Fish Spain
- In a small saucepan, gently heat 1 cup of fish stock (made with ½ cup dry white wine, 1 tablespoon white wine vinegar, and ½ cup water). Add ½ teaspoon saffron threads and stir gently. Let steep for 5 minutes to infuse the flavor.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the saffron-infused fish stock, a little at a time, until you achieve a smooth, creamy consistency similar to heavy cream. Adjust amount of stock as needed.
- In a separate small pan, melt 2 tablespoons of butter over low heat. Add 1 small finely chopped red bell pepper and 2 cloves of minced garlic. Cook until softened, about 5-7 minutes.
- Stir the softened pepper and garlic mixture into the sauce. Simmer for 10 minutes, allowing the flavors to meld.
- Stir in ¼ cup heavy cream, 2 tablespoons dry Madeira wine (optional), and 1 tablespoon fresh lemon juice.
- Once your fish is cooked, carefully pour the pan juices into the sauce. Stir gently to combine. Serve immediately over your cooked fish.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
5g
Fat
112g
Carbs
5g
