Yield: 1 1/3 cups
| Measure | Ingredient |
|---|---|
| 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. Pur‚e 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