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Fish Brown Sauce

Fish brown sauce

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Fish Brown Sauce Recipe, How To Make Fish Brown Sauce Recipe

Create a tasty and healthy way to enjoy what you catch. Learn the recipe of Fish brown sauce by vahchef.

About Recipe

How to make Fish brown sauce

(1 ratings)
1 reviews so far
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
Fish brown sauce
Author : Vahchef
Main Ingredient : Fishes & sea-foods
Servings : 0 persons
Published date : November 10, 2016

Ingredients used in Fish brown sauce
• Canned tomatoe sauce - 4 teaspoons.
• Onion (chopped) - 1/4 cup.
• All-purpose flour - 3 tablespoons.
• Vegetable oil - 2 tablespoons.
• Ground cayenne pepper - 1/8 tea spoon.
• Dried thyme leaves - 1/4 tea spoon.
• Dried oregano leaves - 1/4 tea spoon.
• White pepper - 1/4 tea spoon.
• Garlic powder - half tea spoon.
• Salt - half tea spoon.
• Bay leaf - 1 number.
• Worcestershire sauce - 1 tea spoon.
• Hot basic seafood stock - 2 cups.
• Burgundy wine - 2 tablespoons.
• Unsalted butter - 2 tablespoons.
  • Combine the seasoning ingredients in a small bowl and set aside.
  • Heat the oil in a heavy saucepan over high heat just until the oil starts to smoke.
  • With a metal whisk mix in 2 tablespoons of the flour whisking constantly and scraping pan bottom well until the flour is dark red-brown, about 2 minutes being careful . (Remove from heat momentarily if it is browing too fast for you to control continuing to stir constantly.)
  • Immediately add onions; reduce heat to low and continue stirring and cooking about 1 minute.
  • Add tomato sauce, stir and cook 1 minute.
  • Then add the seasoning mix and the Worcestershire sauce; cook 2 to 3 minutes stirring constantly.
  • Add the stock; turn heat to high and bring to a boil stirring often. Reduce heat and cook about 6 to 8 minutes stirring often.
  • Add 1 tablespoon of the burgundy and remove from heat.
  • In a small bowl, mix the butter and remaining 1 tablespoon flour until creamy.
  • Return sauce to low heat; gradually add the butter mixture to the sauce whisking until well blended each time, simmer 10 minutes stirring often.
  • Add the remaining 1 tablespoon burgundy wine.
  • Remove from heat and discard bay leaf.

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Recent comments

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vahuser Posted on Wed Aug 05 2009

This is a wonderful recipe that I have made myself. Indian cooks should note the frying of the maida flour in oil to create a very unique tadka. It goes from light brown to golden brown to dark brown to brick red (for certain dishes the flour is

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