Description
A typical sephardic recipe served cold at Passover.
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
Instructions
- 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
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 6