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- 1 tbsp Olive Oil
- 1 Red Onion, finely chopped
- 1 clove Garlic, finely chopped
- 2 sprigs Thyme
- 1 Bay Leaf
- 2 tsps Tomato Purée
- 2 tsps Sweet Paprika
- 200ml Dry White Wine
- 400ml Chicken Stock
- 200ml Double Cream
Method:
- Heat the oil in a pan and fry the vegetables, garlic, thyme and bay leaf for 3-4 minutes, until golden brown. Stir in the tomato paste and paprika and cook for 5 minutes. Pour in the white wine and stir.
- Boil until reduced to a few tablespoons then pour in the chicken stock. Boil until reduced by half, then add the cream. Reduce by half again and season. Strain and set aside.
- Serve over a fish of your choosing with fresh vegetables and potatoes.
Serves 2-3
