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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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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

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
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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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