Conversion Chart: Here >>
Tomato Fennel Broth Sauce:
½ lb red tomatoes- roasted or 2 cups sundried tomatoes
¼ cup fennel bulb- shaved thin- white only
4 tablespoons extra virgin olive oil
¼ cup onion- diced
¼ cup carrot- diced
¼ cup fresh orange juice
¼ cup white wine
1 tablespoon garlic minced
2 cups clam juice or fish stock- court bouillon
salt and pepper to taste
3 tablespoons butter- room temp
Tomato Fennel Broth Sauce Procedure:
Over medium high heat, in a saucepan, sweat fennel, onions, and carrots with olive oil, cooking until vegetables are softened, 15 minutes. Next in same pan, deglaze with white wine, once wine has reduced add stock and orange juice, reduce heat and allow liquid to cook until liquid has reduced by half. Once
reduced add tomatoes and garlic, and allow sauce to further simmer for 15 minutes, taste and season. Remove sauce pan, pour through chinois or strainer, return to pan and finish with butter. Keep warm.
Recipe Type: Authentic
Recipe Author: Chef Robert Irvine
Magazine: Chef Ref Foodie
Original Photograph By: syscoezine.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://syscoezine.com/13Foodie/docs/book.pdf