LA MIA SAUCE

Starter of Stock

Ingredients Weight Measure
Fish fillet 8 oz.
Water 2-1/2 cups
Nutmeg, ground 1 pinch
Ginger powder 1/2 tsp.
Cumin, ground 1 pinch
White onion, large 1 ea.
Green bell pepper, chopped 2-1/2 tsp.
Rosemary 1/2 tsp.
Parsley flakes 1 pinch
Anise seed 1/2 tsp.
Sunflower oil 1 tsp.
Balsamic vinegar 1/2 tsp.
White vinegar 1/2 tsp.
Salt and pepper to taste

Sauce

Ingredients Weight Measure
Starter of Stock (see recipe above) 1-1/2 cups
Water 2-1/2 cups
Salt 2 tsp.
White onion, large 1 ea.
Green bell pepper, chopped 2-1/2 tsp.
Red bell pepper, chopped 1/4 cup
Tomato sauce 1 cup
Garlic teeth 3 ea.
TABASCO® brand Original Red Sauce 4 oz.
Tomato paste 3 oz.
Mangoes, pureed 2-1/2 cups
Pineapple juice 1-1/2 cups
Olive oil 2 Tbsp.

Method

  1. For the Starter of Stock, place all ingredients in a large pan and boil 3-5 minutes. Remove and let cool. Cover pan, and place in freezer for 6-8 hours.
  2. For the Sauce, place water in a large pan and mix in all ingredients except tomato paste, mango puree, pineapple juice and olive oil. Boil for 6-8 minutes and then grind in food processor.
  3. Mix tomato paste, mango puree and pineapple juice, and boil at 140°F.
  4. Mix all ingredients together, and heat to 170°F. Serve hot.

Yield: 16 servings