Fish in a Red Sauce

A typical sephardic recipe served cold at Passover.

Fish In A Red Sauce Ingredients

• cup olive oil

• 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

How to Make Fish In A Red Sauce

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

Fish In A Red Sauce Nutritions

• Calories: 235.6 calories

• Carbohydrate: 20.2 g

• Cholesterol: 36.5 mg

• Fat: 10.2 g

• Fiber: 4.8 g

• Protein: 18.6 g

• SaturatedFat: 1.4 g

• ServingSize:

• Sodium: 595 mg

• Sugar: 11 g

• TransFat:

• UnsaturatedFat:

Fish In A Red Sauce Reviews

• While making this, I reduced both the puree and the tomatoes by 1/2 and was glad I did. Fish was good, flavorful and very tender (but not too tomato-y). My husband enjoyed it, and hes usually hard to please. If I made it again, I would keep the same changes, and also add a bit of cayenne pepper.

• This was ok I did not use the permentos did not have them, it came out a little watery but had a good flavor just needed to be thicker, thanks for the recipe

• Very good, perfect for the summer. I could have stood just a bit more flavor but I am not sure how exactly. A wonderful health addition to anyones summer menu.

• I used sole filets for this recipe, omitting the tomato sauce just adding more tomatoes. I left out the sugar as well, I just couldnt understand why I needed it. I also reduced the oil considerably. Thank you for the recipe.