Fish in a Red Sauce

3 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 45 min

“A typical sephardic recipe served cold at Passover.” - by Sara

Directions

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

Amount Per Serving (6 total)

Calories
236 cal
12%

Fat
10.2 g
16%

Carbs
20.2 g
7%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

HKINSLEY

Mar. 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 ..." See moreto please. If I made it again, I would keep the same changes, and also add a bit of cayenne pepper."

ellemae3

Oct. 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..." See more"

JEPHINER

Apr. 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. ..." See more"

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