Yield: 1 1/3 cups
|2 larges||Red bell peppers|
|¼ teaspoon||Saffron threads|
|¼ cup||Hot vegetable stock (approx) or water|
|3 slices||Country-style white bread crusts removed|
|2||(to 3) garlic clove(s) coarsely chopped|
|1½ tablespoon||Lemon juice or to taste|
|Salt and pepper|
|¼ teaspoon||Cayenne pepper or to taste|
1. Roast, peel core and seed the peppers. cut the pepper into 1-inch squares, You should have about « cup.
2. Meanwhile, infuse the saffron in the hot vegetable stock for 10 minutes.
3. combine the bell peppers, infused saffron, bread, garlic, oil, lemon juice, salt and pepper, and cayenne pepper in a blender. Pure to a smooth, thick paste. If the sauce is too thick, add a little more vegetable stock; if too thin, add another slice of bread.
Correct the seasoning, adding salt or lemon juice to taste.
Note: Traditionally served with bouillabaisse and other fish soups.
Also good in stews, on top of bruschetta, or on toast points floated in soups.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 199 Submitted By DIANE LAZARUS On 10-27-95