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Seafood Sauce - basic recipe

Ideal as a freezer standby. Ideal for serving with poached or lightly-fried white fish.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


- 230g/8oz heads and shells from fresh Prawns

- 600ml/1 pint Water

- 1 tablespoon (15ml) Tomato Purée

- 1 teaspoon (5ml) White Wine or Cider Vinegar

- 1 teaspoon (5ml) Caster Sugar

- 150ml/¼ pint Double Cream

- Salt and freshly-ground Black Pepper

Equipment needed: A stainless-steel saucepan; food processor; sieve


1. Place the prawn heads and shells in a saucepan with the water, and bring to the boil, reduce the heat and simmer for 20 minutes.

2. Blend in a food processor, then strain through a sieve into a clean pan.

3. Add the tomato purée, vinegar and the sugar and boil rapidly until the mixture is reduced to 300ml/½ pint.

4. Stir in the cream and seasoning.

5. Remove from the heat and leave to cool.

This can be used immediately, or chilled and frozen as a standby.

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