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Fish in a Red Sauce

Fish in a Red Sauce

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    45 m
Sara

Sara

A typical sephardic recipe served cold at Passover.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 595 mg
  • 24%

Based on a 2,000 calorie diet

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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
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

HKINSLEY
8

HKINSLEY

3/22/2004

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 he's usually hard to please. If I made it again, I would keep the same changes, and also add a bit of cayenne pepper.

ellemae3
4

ellemae3

10/6/2009

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

JEPHINER
3

JEPHINER

4/26/2005

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 anyone's summer menu.

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