By Executive Chef Alice Water, Chez Panisse, Berkeley, CA

1/2 cup soft White Breadcrumbs
1/4 cup Fish Broth
1 fresh Serrano Chile (stem removed, sliced)
2 cloves Garlic
Pinch Saffron
1 large Red pepper (charred, peeled, seeded, juice reserved)
Freshly ground Pepper
3/8 tspn. Salt
3/4 tspn. Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil

Put the breadcrumbs in a bowl.

Add the fish broth, and any juices from the peppers and mix well.

Put the Serrano chile, garlic and saffron in a mortar and pound and grind them to a paste.

Add the red pepper and work it to a similar consistency. Add the moistened breadcrumbs.

Stir and grind until mixture resembles a fine porridge.

Grind a little black pepper into the sauce, add the salt and vinegar and stir in the olive oil. Use at once.

Other Great Chef RecipesLinks:
Caramel Pear Ice Cream
Fall Vegetable Bagna Cauda
Fall Vegetable Ragout with Mushrooms
Fish Soup Chez Panisse

Fish Soup Cooked over the wood fire with Tomato Confit
Galette Amandine
Garden Salad with Shallot a Vinaigrette
Peking Duck Breast Grilled over Vine Branches

Other Great Related Links:
Alice Waters Cooks A Dream


 Food & Beverage International | |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Slide-Shows |  Whos News |  Directories | 
Events  |  Newsletters |  About Us |  Media Kit

©2000 - 2010 Food and Beverage International
All Rights Reserved. | Contact Us |