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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. Ingredients:
1 cup eating well's rich fish stock |
3 tablespoons red wine, reduction |
2 tablespoons eating well's fresh tomato puree |
1 1/2 tablespoons eating well's sweet garlic paste |
1 pinch dried tarragon |
salt and pepper |
Directions:
1. Bring stock to a boil in a non-aluminum saucepan. Reduce heat to low and simmer for 30 minutes, or until stock is reduced to 1/4 cup.
2. Stir in the remaining ingredients and heat through, about 2 minutes.
3. Serve over salmon or other fish as desired.
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