Sauté the onion in butter until translucent, then add the peppers and sauté, stirring constantly, until some color is released. Then pour in white wine and fish stock and simmer for 10 minutes. Pour in whipping cream and cook the peppers over a gentle heat until they are very soft (this normally takes another 10 minutes). Blend, strain and season with a little salt, pepper, cayenne pepper and nutmeg. Do not be surprised that you need very little salt, this comes from the spiciness of the peppers.
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