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Scott Phillips

Yield: Yields about 1-3/4 cups.


  • 1/2 cup soft white breadcrumbs
  • 1/4 cup fresh Fish Stock
  • 2 large red bell peppers, roasted, peeled, seeded, and chopped (reserve any juice)
  • 2 fresh serrano or other small hot chiles
  • 2 to 3 cloves garlic
  • Pinch saffron (about 20 threads)
  • Freshly ground black pepper
  • 1 tsp. red-wine vinegar
  • Salt
  • 1/2 cup fruity extra-virgin olive oil

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 45
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 0
  • Sodium (mg): 25
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • In a bowl, combine the breadcrumbs with the fish stock and any juices reserved from the roasted peppers; mix well. In a mortar, pound the chiles, garlic, and saffron to a paste. Add the red pepper, a bit at a time, and work to a similar consistency. Add the breadcrumbs; stir and grind the mixture until it resembles a fine porridge. Grind a little black pepper into the sauce, add the vinegar, salt to taste, and stir in the olive oil.


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