Tomato Coriander Broth

  • Serves

    makes 1 1/2 cups

This long-simmered sauce from Le Bernardin chef Eric Ripert adds aromatic intensity to grilled fish. This recipe first appeared in our April 2014 issue.


  • 2 tbsp. canola oil
  • 2 tsp. coriander seeds
  • 2 tsp. cumin seeds
  • 4 cloves garlic, sliced
  • 2 shallots, sliced
  • 2 tbsp. tomato paste
  • 12 cup dry white wine
  • 1 plum tomato, minced
  • 2 cups chicken stock
  • 1 cup minced cilantro
  • 2 tbsp. fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Cook canola oil, coriander and cumin seeds, garlic, and shallots in a 2-qt. saucepan over medium-high heat until golden, 3–5 minutes. Add tomato paste; cook 2 minutes. Add white wine and minced plum tomato; reduce to 2 tbsp., 4–5 minutes. Add chicken stock; simmer until thick, 18–20 minutes. Remove from heat and stir in minced cilantro, lemon juice, salt, and pepper; let sit 10 minutes and strain.

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