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Fish in a Red Sauce

Rated as 3.8 out of 5 Stars

"A typical sephardic recipe served cold at Passover."
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45 m servings 236
Original recipe yields 6 servings


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  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

Nutrition Facts

Per Serving: 236 calories; 10.2 20.2 18.6 37 595 Full nutrition

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Read all reviews 4
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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...

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

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.

I used sole filets for this recipe, omitting the tomato sauce just adding more tomatoes. I left out the sugar as well, I just couldn't understand why I needed it. I also reduced the oil consider...