Fish in a Red Sauce recipe

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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

Nutrition Info

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
servingSize: -
sodium: 595 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

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

Recipe Yield

6 servings

Recipe Note

A typical sephardic recipe served cold at Passover.

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