• 1 quart fish fumet (see recipe)
• 3 red peppers; sliced
• 1 cup dry vermouth
• 1/2 pound butter
• salt; to taste
• black pepper; to taste
• fresh thyme; to taste
• star anise; to taste
• 2 bay leaves

1. Sweat red peppers in pan on low heat.
2. Add Dry Vermouth and reduce.
3. Cover with herbs and 1 quart of fumet.
4. Simmer for 15 to 20 minutes.
5. Blend with butter, then strain.
6. Season to taste.

Use to prepare "Ahi Tuna in Mustard Crust" recipe.