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Amalfi-style Sauce

  • Prep Time: 20 mintues
  • Total Time: 50 minutes
  • Yield: 2 quarts


  • 1 cup thinly sliced yellow onion
  • 1 cup thinly sliced fennel
  • 1 cup thinly sliced leek, white part only
  • 1 cup pitted Cerignola olives, thinly sliced
  • 2 Fresno pepers, stemmed, seeded and thinly sliced
  • 2 Roma tomatoes, qartered, seeded and thinly sliced
  • 1 red bell pepper, stemmed, seeded and thinly sliced
  • 1/2 cup thinly sliced garlic cloves
  • 1/2 cup capers
  • 1/2 cup thinly sliced green onions, cut on a bias
  • 2 tablespoons basil, chiffonade
  • 2 tablespoons chopped oregano
  • 2 tablespoons chopped parsley
  • 1 tablespoon roughly chopped anchovies
  • 1 tablespoon crushed red pepper
  • 1 tablespoon freshly ground pepper
  • 2 lemons, peeled and juiced
  • two 14.5 ounce cans petite diced tomatoes
  • 3 cups white wine
  • 3 cups fish or shrimp stock
  • 1/4 teaspoon saffron threads


  • Combine all of the ingredients in a large sauce pan and bring to a boil over medium-high heat. As soon as it comes to a boil reduce the heat and simmer for 30 minutes.

    Check the seasoning and adjust as necessary.

    Transfer to clean storage containers and use as needed.

    This sauce is a great base for seafood and shellfish.

Recipe Details