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Fish in a Red Sauce

A typical sephardic recipe served cold at Passover.

How to Make It

  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

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

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