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Serves: 6
Total Calories: 173

1 tablespoon butter or margarine
3 tablespoons onions minced
1 tablespoon scallion minced
1/3 cup vermouth
2 cups tomatoes peeled, seeded and chopped
Salt and freshly ground pepper to taste
1 cup cream
1/8 teaspoon anise extract or 1/4 teaspoon anise seeds (optional)

Melt butter or margarine in saucepan add onion and scallions. Cook, stirring, until wilted. Add vermouth and simmer 5 minutes. Add tomatoes, salt and pepper simmer 10 minutes. Add cream, stirring occasionally cook over moderate heat until thickened, about 10 to 15 minutes. Add anise-flavored extract or anise seeds (optional). Serve this sauce hot with the Hot Fish Mousse.

Nutritional Facts:

Serves: 6
Total Calories: 173
Calories from Fat: 137

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Salsa Verde (used with Cold Fish Mousse)
Sauce Dugléré (used with Hot FishMousse)
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