Tomato Fume' Broth Recipe
By: Elizabeth Mcguire
Updated: December 16, 2010
2 cups shrimp stock
2 cups white wine
1/2 cup heavy cream
2 cups diced tomatoes
2 tbsp butter
2 shallots
4 cloves of garlic
tbsp each of basil and taragon
Method of Preparation:
Combine shrimp stock, shallots, garlic wine and herbs in a sauce pot and place on stove at medium heat. Let simmer for 20 minutes and then add heavy cream and let simmer for an additional 10 minutes. Remove from heat and place butter and sauce in a blender and blend until smooth. Pass sauce through a fine strainer and you are finished.
Courtesy: Chef Tim, 1620 The Restaurant
2 cups white wine
1/2 cup heavy cream
2 cups diced tomatoes
2 tbsp butter
2 shallots
4 cloves of garlic
tbsp each of basil and taragon
Method of Preparation:
Combine shrimp stock, shallots, garlic wine and herbs in a sauce pot and place on stove at medium heat. Let simmer for 20 minutes and then add heavy cream and let simmer for an additional 10 minutes. Remove from heat and place butter and sauce in a blender and blend until smooth. Pass sauce through a fine strainer and you are finished.
Courtesy: Chef Tim, 1620 The Restaurant
