Fish In A Red Sauce

Serves: 4

Mckayla Luettgen

1 January 1970

Based on User reviews:

50

Spice

48

Sweetness

43

Sourness

39

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

1 cup

Olive Oil

1 cup

Parsley (fresh, minced)

230 g

Pimento (chopped)

1

Salt

1

Black Pepper

790 g

Tomato Puree (can)

3

Tomatoes (chopped)

2

Carrots (sliced)

2

Celerys (strips, sliced)

2 cloves

Garlic (minced)

1

Water

3 tbsps

Lemon Juice (fresh)

1 tsp

White Sugar

Directions:

1

In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes

2

Bring to a boil

3

Add carrots, celery and garlic

4

Cook until carrots are cooked, but still firm

5

Stir in a little water and juice of 1 lemon

6

Place fish into pan without stirring

7

Baste fish with liquid

8

Add sugar

9

When the fish is cooked, remove from heat

10

Let cool and serve cold