Tomato Coriander Broth

Name: Tomato Coriander Broth
Total time: PT0D0H0M
Yield: makes 1 1/2 cups
Ingredients: 2 tbsp. canola oil; 2 tsp. coriander seeds; 2 tsp. cumin seeds; 4 cloves garlic, sliced; 2 shallots, sliced; 2 tbsp. tomato paste; 1 ⁄ 2 cup dry white wine; 1 plum tomato, minced; 2 cups chicken stock; 1 cup minced cilantro; 2 tbsp. fresh lemon juice; Kosher salt and freshly ground black pepper, to taste

Serves
makes 1 1/2 cups

This long-simmered sauce from Le Bernardin chef Eric Ripert adds aromatic intensity to grilled fish. This recipe first appeared in our April 2014 issue.

Ingredients

2 tbsp. canola oil
2 tsp. coriander seeds
2 tsp. cumin seeds
4 cloves garlic, sliced
2 shallots, sliced
2 tbsp. tomato paste
¹⁄₂ cup dry white wine
1 plum tomato, minced
2 cups chicken stock
1 cup minced cilantro
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Cook canola oil, coriander and cumin seeds, garlic, and shallots in a 2-qt. saucepan over medium-high heat until golden, 3–5 minutes. Add tomato paste; cook 2 minutes. Add white wine and minced plum tomato; reduce to 2 tbsp., 4–5 minutes. Add chicken stock; simmer until thick, 18–20 minutes. Remove from heat and stir in minced cilantro, lemon juice, salt, and pepper; let sit 10 minutes and strain.

Cook canola oil, coriander and cumin seeds, garlic, and shallots in a 2-qt. saucepan over medium-high heat until golden, 3–5 minutes. Add tomato paste; cook 2 minutes. Add white wine and minced plum tomato; reduce to 2 tbsp., 4–5 minutes. Add chicken stock; simmer until thick, 18–20 minutes. Remove from heat and stir in minced cilantro, lemon juice, salt, and pepper; let sit 10 minutes and strain.