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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.

Tomato Coriander Broth Tomato Coriander Broth
This long-simmered sauce from Le Bernardin chef Eric Ripert adds aromatic intensity to grilled fish.
Yield: makes 1 1/2 cups

Ingredients

  • 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

Instructions

  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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