Saffron Infused Fish Sauce
This aromatic sauce is a staple in Spanish cuisine, especially when paired with a variety of seafood. With the delicate flavors of saffron and the richness of butter and cream, it perfectly complements the natural taste of fish. The addition of fresh peppers and garlic enhances the sauce, creating a delightful medley of flavors. Ideal for drizzling over grilled fish or serving alongside baked varieties, this sauce is sure to elevate your seafood dishes. Don't forget to incorporate the flavorful fish pan juices at the end for an extra depth that makes this sauce truly exquisite.
4
Servings
138
Calories
10
Ingredients
Ingredients
fish stock
1 pint (heated, preferably with white wine and a touch of vinegar)
saffron threads
1/4 teaspoon (dissolved in heated fish stock)
butter
1/2 cup (divided)
flour
1/2 cup (for roux)
red pepper
1 small (seeded and cut into strips)
green pepper
1 small (seeded and cut into strips)
garlic
1 clove (crushed and chopped)
cream
2/3 cup (for creaminess)
Madeira wine
3 tablespoons (for depth of flavor)
lemon juice
1 teaspoon (to brighten the sauce)
Instructions
1
Begin by heating the fish stock in a saucepan. Once hot, dissolve the saffron threads in the stock, allowing the saffron to infuse its flavor.
2
In a separate pan, melt half of the butter (1/4 cup) over medium heat. Add the flour and whisk continuously to create a roux. Cook for about 2-3 minutes until it is a light golden color.
3
Gradually add the saffron-infused fish stock to the roux, whisking to achieve a smooth consistency. Continue adding stock until the mixture reaches a thickness similar to whipping cream.
4
In another pan, melt the remaining butter over low heat. Add the red and green pepper strips along with the crushed garlic. Sauté gently until the peppers soften, approximately 5-7 minutes.
5
Combine the softened peppers and garlic with the sauce, allowing to simmer for an additional 10 minutes to meld the flavors.
6
Stir in the cream, Madeira wine, and lemon juice, mixing well to incorporate. Cook for a few more minutes until heated through.
7
Finally, add the pan juices from the cooked fish to the sauce, stirring gently to enhance the flavor before serving.
Nutrition Information
11.25g
Fat
6g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Saffron Infused Fish Sauce?
Saffron Infused Fish Sauce is an aromatic Spanish-style sauce made with saffron, butter, and cream, specifically designed to complement seafood dishes.
Which cuisine is this sauce associated with?
This sauce is a staple in Spanish cuisine.
What type of seafood pairs best with this sauce?
It is ideal for drizzling over grilled fish or serving alongside baked fish varieties.
What are the key ingredients for the sauce's flavor?
The main flavors come from saffron threads, fish stock, butter, cream, garlic, and fresh red and green peppers.
How do I prepare the saffron for this recipe?
Dissolve the saffron threads in heated fish stock to allow the saffron to infuse its flavor into the liquid.
How do I make the roux for this sauce?
Melt 1/4 cup of butter, add 1/2 cup of flour, and whisk for 2-3 minutes until it reaches a light golden color.
What is the recommended amount of butter for the roux?
The recipe uses 1/4 cup of butter for the roux, which is half of the total butter required.
What color should the roux be?
The roux should be cooked until it is a light golden color.
How should I add the fish stock to the roux?
Gradually add the saffron-infused fish stock to the roux while whisking continuously to achieve a smooth consistency.
What should the consistency of the sauce be?
The mixture should be thickened until it reaches a consistency similar to whipping cream.
How are the peppers prepared for this recipe?
One small red pepper and one small green pepper should be seeded and cut into strips.
How long should I sauté the peppers and garlic?
Sauté them gently in butter over low heat for approximately 5 to 7 minutes until they soften.
Why are the peppers and sauce simmered together?
They are simmered together for 10 minutes to allow the flavors to meld properly.
When do I add the cream and Madeira wine?
The cream, Madeira wine, and lemon juice are stirred in after the peppers and sauce have simmered for 10 minutes.
What is the purpose of adding lemon juice?
One teaspoon of lemon juice is added to brighten the flavors of the sauce.
Why are fish pan juices added at the end?
The pan juices from the cooked fish add an extra depth of flavor that makes the sauce exquisite.
Can I use this sauce for grilled fish?
Yes, it is highly recommended for drizzling over grilled fish.
Is this sauce suitable for baked fish?
Yes, it is designed to be served alongside baked varieties of fish.
What is the calorie count per serving?
Each serving contains approximately 138 calories.
How much fat is in one serving?
There is 11.25g of fat per serving.
What is the protein content of the sauce?
Each serving of the sauce provides 2g of protein.
How many carbohydrates are in a serving?
There are 6g of carbohydrates per serving.
How many servings does this recipe yield?
This recipe is designed to yield 4 servings.
What kind of wine is used in this recipe?
Three tablespoons of Madeira wine are used to provide depth of flavor.
What type of stock is used as the base?
One pint of fish stock is used as the primary liquid base.
How should the fish stock be prepared?
It should be heated, preferably with white wine and a touch of vinegar.
How much garlic is needed?
The recipe requires one clove of garlic, crushed and chopped.
What is the total number of ingredients in this recipe?
There are 10 ingredients required for this sauce.
Is this considered a gourmet sauce?
Yes, it is tagged as a gourmet sauce due to its rich ingredients like saffron and Madeira wine.
How much cream is used in the sauce?
The recipe calls for 2/3 cup of cream to add richness and creaminess.