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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 cod filets, 3-ounce each
1 teaspoon white sugar

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.

Poster's Notes: "A typical Sephardic recipe served cold at Passover."

Posted by Nancy Berry

Nutritional Info Per Serving: N/A