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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A typical sephardic recipe served cold at Passover. Ingredients:
1/4 cup olive oil |
1/4 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 |
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
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