Sauces and Stocks

Saffron Fish Sauce

Saffron has strong Cornish roots and we believe it creates a beautiful and luxurious sauce to go with all kinds of seafood. Using this simple recipe you can take fish stock and turn it into a delicious saffron sauce.

Dish Type: Sauce
Serves: 2
Preparation time: 5 mins
Cooking time: 10 mins
Difficulty: Easy
Cuisine type: British

Ingredients

2000ml Fish Stock
500ml Cream
200ml White Wine
20g Fresh Parsley
70g Shallot
30ml Rapeseed Oil
2g Thyme
3 Garlic Cloves
Pinch of Saffron

Allergens

Fish
Milk
Sulphites

Method

Boil the stock on a high heat until it has reduced to a 1/4 of it's original.
Reduce the heat, add the cream and then bring back to the boil.
In a separate pan, sweat shallots, garlic and thyme in oil, add white wine and saffron and reduce by at least half.
Add fish cream sauce and boil together for a few minutes until taste and consistency is achieved.
A small reduction may occur with the cream sauce.

We also recommend our Cornish Pollack with saffron sauce & parmentier potatoes recipe.

See our full collection of sauces for fish recipes.