Eating Well'S Americaine Sauce - cooking recipe

Ingredients

4 cups shrimp shells
1/3 cup cognac
1/2 cup white wine
1/3 cup eating well's rich fish stock
6 garlic cloves, finely minced
4 shallots, thinly sliced
1/4 teaspoon dried tarragon
1/8 teaspoon cayenne pepper
1 pinch nutmeg
1 pinch ground ginger
1 pinch ground cloves
1/4 cup eating well's fresh tomato puree
2 teaspoons lemon juice
1/8 teaspoon salt
1 dash Tabasco sauce

Preparation

Coarsely chop shrimp shells. Place chopped shells in a 5 quart non-aluminum saucepan and add cognac, wine, stock, garlic, shallots, herbs and spices.
Cover and cook over medium heat 15-20 minutes, or until the shallots are quite limp.
Strain mixture through a fine sieve, pressing down with a spoon to force all of the liquid through. Discard solids. Return stock to a clean saucepan.
Stir tomato puree into stock and cook, uncovered for 5 minutes, or until sauce thickens slightly.
Remove from heat and add remaining ingredients.