American sauce, ideal for seafood and fish

American sauce is a sauce made from the substance of seafood such as prawns and some vegetables and spices. With a powerful and slightly spicy flavor, this sauce is ideal to serve with fish and shellfish, as it turns them into tasty dishes. For children who do not like the taste of fish, this sauce is very suitable to 'mask' its flavor.

Ingredients: 30 g of butter, 20 g of olive oil, 100 g of onion, 100 g of carrots, 2 garlic, 125 ml of white wine, 400 ml of Fish stock, 400 gr of ripe tomatoes, 300 gr of shrimp shells and heads, 50 ml of cognac or brandy, 25 gr of flour, 50 gr of butter, salt and a little chilli or hot paprika, Provencal herbs

Preparation: In a saucepan we put the butter and olive oil. Sauté the onion, the carrot and the finely chopped garlic. We sprinkle a few herbs. Add the white wine and bring to a boil. Next we add the chopped tomatoes without skin or seeds. We let it all come together, stirring from time to time, for about 15 minutes. We then add the fish stock.

Meanwhile, we sauté the heads and shells of the prawns in a frying pan with oil. We add the brandy and if we want we flambé them. Sauté by crushing the shells and then mash them with a little broth. We add this shake to the sauce and let it cook for half an hour.

Then we lightly toast the flour with the butter. We let it cool down a bit and we add it little by little to the shrimp sauce while stirring so that it dissolves well. Finally we season with salt and cayenne. We grind and go through the Chinese.

Image: Gastronomiavasca

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