Cold Fish in Red Sauce

Cold Fish in Red Sauce

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This is a Sephardic fish and vegetable recipe typically served cold at Passover. You can substitute with other fish if cod is not available.


Serves: 6 

  • 1/4 cup (60ml) olive oil
  • 1/4 cup fresh parsley, minced
  • 220g red capsicum, chopped
  • salt and pepper
  • 1 (800g) tin tomato puree
  • 3 tomatoes, chopped
  • 2 carrots, sliced
  • 2 strips celery, sliced
  • 2 cloves garlic, minced
  • water
  • 3 tablespoons fresh lemon juice
  • 6 (100g) fillets cod
  • 1 teaspoon white sugar

Preparation:15min  ›  Cook:20min  ›  Extra time:1hour cooling  ›  Ready in:1hour35min 

  1. In a large saucepan, combine the parsley, capsicum, 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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