Cold Fish in Red Sauce

    1 hour 35 minutes

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

    6 people made this

    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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    Reviews in English (4)


    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 hard to please. If I made it again, I would keep the same changes, and also add a bit of cayenne pepper.  -  22 Mar 2004  (Review from Allrecipes USA and Canada)


    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  -  05 Oct 2009  (Review from Allrecipes USA and Canada)


    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.  -  26 Apr 2005  (Review from Allrecipes USA and Canada)