Fish in a Red Sauce3 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 45 min
“A typical sephardic recipe served cold at Passover.” - by Sara
Original recipe yields 6 servings
- 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
Amount Per Serving (6 total)
- 236 cal
- 10.2 g
- 20.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 ..." See moreto 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 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..." See more"
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