Cuisine: American

Category: fish

Red Pepper Cream

ervings: 6

Ingredients:

4 oz. clam broth
6 oz. white wine
4 oz. fish stock
1 tbsp. shallots, pared, minced
1 tbsp. lemon juice
8 oz. heavy cream
4 oz. red peppers, roasted, peeled, pureed


Instructions:

Place all ingredients except cream and pepper puree in saucepan; heat to simmering. Simmer until reduced by half. Place cream in separate pan; heat to simmering. Simmer until slightly thickened. Combine clam-broth reduction with cream; add rest of pepper puree. Simmer to reach desired thickness. Remove from heat; let cool. Refrigerate until chilled.