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Fish in a Red Sauce

By: Sara  
"A typical sephardic recipe served cold at Passover."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 298 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup fresh parsley, minced
  • 8 ounces pimento, chopped
  • salt and pepper
  • 1 (28 ounce) can tomato puree
  • 3 tomatoes, chopped
  • 2 carrot, sliced
  • 2 strips celery, sliced
  • 2 cloves garlic, minced
  • water
  • 3 tablespoons fresh lemon juice
  • 6 (3 ounce) fillets cod
  • 1 teaspoon white sugar

Directions

  1. In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
  2. Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
  3. When the fish is cooked, remove from heat. Let cool and serve cold

Nutritional Information open nutritional information

Amount Per Serving  Calories: 236 | Total Fat: 10.2g | Cholesterol: 37mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2004 by HKINSLEY 
While making this, I reduced both the puree and the tomatoes by 1/2 and was glad I did. Fish... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2009 by ellemae3 
This was ok I did not use the permento's did not have them, it came out a little watery but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2005 by JEPHINER 
very good, perfect for the summer. I could have stood just a bit more flavor but I am not... MORE

 
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