David's Recipe for Prune Sauce for Fish

A few weeks ago, I was reading a spy story in which two 1920s Hungarians are mentioned as eating "fish with prune sauce". That's how these things happen. Have you ever seen a recipe so easy it has only two lines?

Sauce, American

  • 1-1/2 lbs dried pitted prunes, coarsely diced
  • 1 qt fish stock
  • 1 coffee spoon fresh orange zest
  • 1 stick cinnamon, freshly ground
  • 1 soup spoon lemon juice
  • Pinch of salt
  1. Mix together all of the ingredients.
  2. Bring to a boil and then simmer for 1/2 hour, stirring occasionally.
  3. Serve with some simple sauceless fish, baked, steamed, grilled or whatever, as well as with the starchy accompaniment to the fish.




 
  
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