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
Mix together all of the ingredients.
Bring to a boil and then simmer for 1/2 hour, stirring occasionally.
Serve with some simple sauceless fish, baked, steamed, grilled or whatever, as well as with the starchy accompaniment to the fish.
