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My review
Fish in a Red Sauce
Sara
"A typical sephardic recipe served cold at Passover."
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Ingredients
45 m servings 236Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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
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Reviews
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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...
10/5/2009
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
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.
5/22/2016
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...