Tomato, Saffron, and White Wine Fish Sauce
Dairy free, egg free, gluten free, grain free, lactose free, nut free, peanut free, keto, low carb, vegan, vegetarian.
Prep time: 10 min
Cook time: about 15 min
Total time: about 25 min
Servings: 1.5 cups, 330 g, 11 oz
A couple of years ago Andy and I spent a long weekend in Fort Lauderdale, where we discovered a gem called Sea Watch Restaurant. This place was elegant and yet relaxed, and it had good wines and delicious fish and seafood. We ordered steamed mussels in a white wine and saffron sauce as an appetizer. We literally cleaned the plate, saving each drop of that deliciousness with bread (in Italy we call it “fare la scarpetta”). Once back to Chicago I started looking for a similar fish sauce, and the one from bonappetit modified following my mom Novella suggestions hit the target.
Normally I would prepare this sauce with sea bass or salmon, cooking the fish directly in the sauce. Eventually, I found out to be intolerant to nightshade plants and I started preparing this sauce separately, since the family still loves it. Now I prepare it regularly and pair it with pan seared salmon.
Ingredients
Garlic, 1 clove
Olive oil, 25 g (2 tbsp)
Red pepper flakes, 1/4 tsp
Cherry tomatoes, 400 g (1 lb)
Bay leaves, 2
Dry white wine (like Pinot Grigio), 60 g (¼ cup)
Vegetable broth, 120 g (½ cup)
Saffron, 0.15 g
Parsley, 1 small bunch
Salt to taste
Pepper to taste
Tools you might be missing:
Instructions
1. Peel the garlic. Wash and cut the cherry tomatoes in half.
2. Heat up the oil in a large nonstick fry pan. Add garlic and red pepper.
3. Add the cherry tomatoes, wine, broth, and bay leaves. Bring to a boil, then lower the heat to medium/low.
4. Cook until the tomatoes have broken down, the liquid has reduced to about ¾ and the sauce has thickened (about 15 minutes). The sauce will still be liquid.
5. Add the saffron, mix, and turn the heat off. Remove the garlic and bay leaves, add the chopped up parsley, salt to taste, and serve.
Storing and Reheating
You can store this sauce in the fridge in an airtight container for 2-3 days. You can then reheat it in the microwave for a couple of minutes or in a saucepan on the stove over very low heat.
Notes
Normally I would prepare this sauce with sea bass or salmon, cooking the fish directly in the sauce. Eventually, I found out to have an intolerance to nightshade plants and I started preparing this sauce as a side, to be able to skip it while still cooking the same food for me and my family or guests. Often I pair it with with pan seared salmon, it makes for a quick and, yet, great dinner.
Nutritional Information
Nutrition facts are provided as a courtesy, using the ingredient in the list and the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee..
Serving size: ¼ cup (4 tbsp) | Calories: 62 | Total fat: 4.6 g | Total carbohydrates: 3.3 g | Total fiber: 0.9 g | Total sugars: 2 g | Protein: 0.7 g | Net Carbohydrates: 2.4 g