FISH IN A RED SAUCE

Fish in a Red Sauce image

A typical sephardic recipe served cold at Passover.

Provided by Ben S.

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

¼ cup olive oil
¼ 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

Steps:

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.
Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
When the fish is cooked, remove from heat. Let cool and serve cold

Nutrition Facts : 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, Sodium 595 mg, Sugar 11 g