Indulge in a Flavourful Red Wine Fish Sauce
Greetings food lovers! Today, I have a special treat for you – a Red Wine Sauce for Fish recipe that will make your taste buds dance! This is no ordinary sauce. It is rich, tangy, and packed with flavors that complement perfectly with fish. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and will elevate your cooking game to the next level.
Are you tired of bland sauces that fail to enhance the flavor of your fish dishes? Well, look no further because this red wine sauce recipe can do wonders. With its combination of dried tarragon, garlic paste, tomato puree, red wine, and olive oil, every bite is a burst of unique taste. Trust me; your family and guests will love it!
If you are a fan of creamy sauces, then you are in for a treat! My version of Rachael Fish Red wine sauce includes butter and cream making it even more decadent. Paired with grilled salmon, tuna or cod – there’s nothing more satisfying than having a creamy red sauce.
So let’s get started! Gather all the ingredients listed below and let’s whisk up some magic in the kitchen!
Why You’ll Love This Recipe
Do you ever find yourself ordering the same old dish at your favorite seafood restaurant because you’re too intimidated to try something new? Well, fear no more! Allow me to introduce you to my mouth-watering red wine sauce for fish recipe – a dish that is sure to become your new seafood favorite!
Why will you love this recipe, you ask? First and foremost, it is incredibly easy to make. With just a few simple ingredients, including red wine and tomato puree, you can elevate any plain piece of fish into a gourmet meal. The sauce is savory, slightly sweet and tangy all at once, adding depth of flavor without overpowering the delicate nature of the fish.
Secondly, this versatile sauce pairs beautifully with a wide variety of seafood options. Whether it’s baked salmon, grilled tuna or even crispy cod, the red wine sauce complements all types of seafood. Plus, it can also be used as a delicious pasta sauce or steak topping if you’re feeling adventurous!
But wait, there’s more! This recipe allows for substitutions and variations depending on your personal preferences. Want a creamier version? Simply add a few tablespoons of butter to the mix. Prefer different herbs? Swap out the dried tarragon for fresh rosemary or thyme.
Lastly, not only does this sauce taste delicious but it also has health benefits. Red wine contains antioxidants that are beneficial to heart health and tomato puree is packed with lycopene – an antioxidant known for its cancer-fighting properties. So indulge in this delicious meal guilt-free!
So what are you waiting for? Impress family and friends with this simple yet impressive red wine sauce for fish recipe. Trust me, once you try it, there will be no going back to your old seafood standby.
Ingredient List
- 2 tbsp olive oil
- 1 large shallot, finely chopped
- 1 clove garlic, grated
- 1 small bay leaf
- Salt and pepper (1 ½ tsp salt, ½ tsp pepper)
- 1 tbsp dried tarragon
- 2 tbsp tomato puree
- 1 cup red wine (choose a cabernet sauvignon or nero avola)
- 2 cups fish stock (or chicken stock as a substitute)
- Optional: balsamic vinegar
- Optional: extra-virgin olive oil
This creamy red wine sauce is the perfect match for your fish dish! The ingredients are easy to find and combine together very easily for a quick and delicious meal. The secret of this recipe is in the red wine you choose – make sure it’s a kind you would enjoy drinking on its own.
The Recipe How-To
Step 1:
In a saucepan, add 1 tablespoon of olive oil and heat it over medium heat.
Step 2:
Add 1 large shallot, finely chopped, and cook for about 2-3 minutes until it turns translucent.
Step 3:
Now, add 1 clove of grated garlic, fresh bay leaf, and cook for an additional minute until the garlic is fragrant.
Step 4:
Pour in 1 cup of red wine like cabernet sauvignon, and bring it to a boil while scraping any brown bits from the bottom of the pan.
Step 5:
Let it simmer until it reduces by half, which will take approximately ten minutes.
Step 6:
Next, add 1 ½ cups Nero D’Avola or another full-bodied red wine, 2 tablespoons of tomato puree, and mix well. Now let it simmer for another five minutes.
Step 7:
Stir in 2 tbsp of butter, and let it melt into the sauce slowly. This will provide the sauce with its creamy texture.
Step 8:
Finally, season with freshly chopped herbs like dried tarragon or if you prefer, some fresh rosemary along with a pinch of salt and pepper to taste.
Now your delicious wine sauce is ready!
You can pair this sauce with almost everything from fish like salmon, tuna, or cod to steak or seafood pasta. The creamy red wine sauce is suitable to be served with baked fish like Sol, salmon fillets or prepare steak sauce or even a shallot sauce. Eric Ripert’s famous salmon recipe made with red wine jus is also incredibly flavorful with this sauce as a base.
Substitutions and Variations
Now, let’s talk about some substitutions and variations for this delectable red wine sauce for fish recipe.
Firstly, if you don’t have dried tarragon, you can use thyme instead. It will give a slightly different flavor, but it’ll still be delicious.
If you’re not a fan of garlic paste, you can use grated garlic cloves instead. It’ll still give that nice garlicky aroma and taste to the dish.
Instead of using tomato puree in the recipe, you can substitute it with canned diced tomatoes or freshly chopped tomatoes. This way, the sauce will have a bit of texture and freshness.
For the red wine, I suggest using full-bodied wines like Cabernet Sauvignon or Nero d’Avola. But if that’s not available, feel free to use any red wine that you prefer.
If you want a creamier red wine sauce, then simply add one or two tablespoons of heavy cream before adding the butter to the saucepan.
For those who are allergic to shellfish or just want a more mild flavor for their fish dish, I recommend using salmon or tuna fillet instead of sol fish.
Lastly, for those who enjoy experimenting with flavors, consider adding balsamic vinegar or extra virgin olive oil to make the sauce more exciting.
These substitutions and variations will allow you to personalize and perfect this wine sauce recipe to your liking.
Serving and Pairing
When it comes to serving this red wine sauce for fish recipe, there’s no need for fancy sides. The creamy and robust flavor of the sauce can stand on its own, but if you want to create a full meal, pair it with some simple steamed vegetables like asparagus or broccoli to complement the flavors.
When it comes to the perfect wine pairing for this dish, it’s all in the name – red wine! The same type of wine used in the recipe will work well when served alongside it. A good choice would be a rich and bold Nero d’Avola or Cabernet Sauvignon. The deep flavors of the wine will match perfectly with the rich sauce and delicate flavor of the fish.
If you’re not a fan of red wines or prefer lighter wines, some white wines can also work well with this recipe. A crisp Chardonnay or Sauvignon Blanc will add a refreshing balance to the creamy sauce.
Overall, this dish is perfect for impressing guests at dinner parties or just enjoying a delicious meal at home. Pair it with your favorite side dishes and wine, and you’re sure to have a winner on your hands!
Make-Ahead, Storing and Reheating
Now, often, we don’t have the time to make our red wine sauce on-the-spot. That’s why I highly recommend making it ahead of time for best results. The good news is that this recipe is perfect for just that!
To make ahead: simply cook the sauce per the recipe instructions, let it cool down to room temperature and then transfer the sauce to an airtight container. You can store the sauce in the refrigerator for up to five days, or in the freezer for up to six months.
When reheating, use medium heat to slowly warm up the sauce to prevent any burning or splattering. You can reheat it in a microwave-safe container or on a stovetop.
However, be cautious: do not bring the sauce to a boil or the alcohol in the wine will evaporate, resulting in a less flavorful sauce.
If you want to serve leftovers later on with another dish, don’t worry – that’s an excellent idea! This red wine sauce is versatile and pairs well with lots of dishes. Giving your dish a little Italian flair, serve it over pasta or nightshade vegetables like eggplant or zucchini. If you’re looking for something seafood-inspired, pour it over salmon fillets or baked cod.
Lastly, remember this – The key is to always experiment with different variations and get creative with how you like to serve and enjoy it!
Tips for Perfect Results
For perfect results, it’s important to pay attention to a few key details while making the Red Wine Sauce for Fish Recipe. Here are some tips that you can follow to make sure that your sauce turns out as delicious as possible.
Firstly, when cooking the shallots, garlic paste, and bay leaf in the saucepan, make sure that you don’t burn them. Burnt ingredients can leave a bitter taste in the dish and ruin the flavor of the sauce.
Secondly, it’s important to use good quality wine for this recipe. A cheap wine can affect the overall taste of the sauce, and may not pair well with the fish. Choose a wine that you would enjoy drinking on its own, and make sure that it complements the flavors of the fish.
Thirdly, be careful with adding salt to the dish. It’s important to taste as you go; depending on your choice of wine and tomato puree, there may be quite a bit of salt present already.
Fourthly, cooking time is also important. Make sure to let the wine simmer for at least 10 minutes so that it has time to soak up all the flavors of garlic and shallots. Don’t overcook it though!
Lastly, if you want a thicker sauce, simmer it for a longer period or add extra butter or heavy cream depending on your preference. But keep in mind that sauces tend to thicken as they cool down.
Following these simple tips can help ensure that your Red Wine Sauce for Fish Recipe turns out perfectly every time, rich in flavor and complementing every bite of your seafood dish. Enjoy!
FAQ
Now that you know how to make this delicious red wine sauce for fish, it’s natural to have some questions. In this section, I’ll answer some of the most common inquiries related to the recipe. Whether you’re wondering about substitutions or the best type of wine to use, read on to get all the answers you need!
Can you cook red wine with fish?
When it comes to pairing wines with fish, it’s best to choose light- to medium-bodied options that have soft or low tannins. If your fish is served with a bold sauce or has assertive flavors, consider pairing it with a wine that complements the dominant flavor rather than the fish itself. Also, avoid adding lemon juice to your fish as it can clash with tannins, causing most red wines to lose their crispness and flavor.
What fish goes best with red wine?
When it comes to red wines such as Pinot Noir, Merlot, and Zinfandel, pairing them with salmon or tuna can make for an excellent combination. These wines have a fruity and refreshing taste that blends perfectly with the fish. Moreover, it helps to balance the “fishiness” of salmon and tuna, preventing it from overpowering the taste of the wine. Additionally, these red wines create a harmonious blend with the texture and aroma of the fish, making for a lovely culinary experience.
How do you thicken red wine sauce?
To create a luscious sauce, boil the liquid vigorously until it reduces to about a quarter of its original volume, which typically takes around 10 minutes. After straining the mixture through a sieve into a new pan, sweeten it slightly by adding a small amount of sugar to counteract any bitterness. Furthermore, mix in a knob of butter to enrich its texture and give it a glossy appearance.
Can you use red wine for sauce?
Red wine has a unique property that allows it to dissolve fats found in sauces, such as olive oil or butter. This process results in the release of their distinct flavors, which adds depth to the entire sauce. However, it’s crucial to give the wine time to simmer and allow the alcohol to cook off, so it doesn’t overpower your dish.
What does red wine add to sauce?
It’s remarkable how wine is capable of enhancing the flavors of food. When red wine is used in a sauce, its alcohol content prompts the release of flavor molecules, while also breaking down the fats in the sauce ingredients, and in turn, adding a depth of flavor to the dish.
Bottom Line
In conclusion, this red wine sauce recipe is a versatile and delicious addition to any seafood dish. It’s easy to make, and the ingredients can easily be substituted or adapted to suit individual tastes. Whether you prefer salmon, tuna, cod, or even steak, this sauce will enhance the flavors and add a touch of elegance to your meal.
With its rich flavor and creamy texture, this sauce is sure to impress your family and guests alike. You can pair it with a variety of wines, such as Nero d’Avola or Cabernet Sauvignon, to create the perfect complementary match for your dish. Or, if you’re more of a white wine person, you can try it with a crisp Chardonnay or Sauvignon Blanc.
So why not give this recipe a try? Whether you’re an experienced cook or just starting out in the kitchen, this sauce is sure to become a favorite. And with its endless possibilities for variations and substitutions, you can make it your own and experiment with different flavors and spices.
Finally, I would like to emphasize that good food deserves good wine. That’s why it’s always important to choose the best seafood pasta, salmon fillets, cabernet sauvignon or any other food that you’re serving with this red wine sauce recipe. Trust me; Eric Ripert wasn’t exaggerating when he said that “Wine is the ultimate seasoning.” So go ahead and indulge in the ultimate seasoning by making red wine sauce recipe for your next meal!
Red Wine Sauce for Fish Recipe
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
Instructions
- 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.
- Stir in the remaining ingredients and heat through, about 2 minutes.
- Serve over salmon or other fish as desired.
Add Your Own Notes
Nutrition
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