Bell pepper coulis from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sherrib on November 25, 2016

    Excellent, easy to follow recipe. Proportions are perfect. Everybody who has tried it has loved this versatile sauce.

  • Delys77 on July 17, 2012

    Red Pepper Coulis Unfortunately I don't have the book with me to post the page number, but this is recommended as an accompaniment to the butter basted halibut. As noted in that post I think this lovely coulis with its touch of aciditiy from the wine and vinegar makes for a great counterpoint to a rich main or side. Great sauce!

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