Red-Fleshed Fish in Tomato Sauce

Basya Tsybukmakher

2018-06-21 Red-Fleshed Fish in Tomato Sauce

Servings

Ingredients

red-fleshed fish fillets

any large variety of fish will doInsufficient data
≈ 100 g onion

≈ 40 kcal
≈ 2.5 pcs. tomato

≈ 55 kcal
≈ 8 g parsley - half a bunch

≈ 3 kcal
≈ 302 g salt, pepper, spices, and hot pepper - to taste

≈ 126 kcal
≈ 200 g tomato paste

optional≈ 742 kcal
≈ 1 020 g vegetables - carrots, bell peppers, potatoes - optional

≈ 571 kcal

Counted
≈ 1 537 kcal

Counted per serving
≈ 384 kcal

Recipe from the video How to Prepare for Shabbat in 2 Hours

Red-fleshed fish in tomato sauce is another recipe that even a novice homemaker can manage, and one that will undoubtedly grace any Shabbat table!

Sauté the finely chopped onion, then add 2-3 finely chopped tomatoes and half a bunch of chopped parsley.

Add a little tomato paste (optional) and simmer for 10 minutes.

Season with salt and pepper, and add any spices you like to taste (you can add hot pepper).

Place the pieces of fish (without skin) in the sauce; you can also add carrot cut lengthwise, bell pepper, and potato wedges.

Leave the fish to simmer over the heat for half an hour.

Shabbat shalom, and enjoy your meal!

Kitchen measures

Ingredient	Cup	Tbsp	Tsp
Wheat flour	140 g	10 g	3 g
Sugar	200 g	12 g	4 g
Salt	290 g	18 g	6 g
Butter	230 g	15 g	—
Powdered sugar	120 g	10 g	3 g
Honey	320 g	22 g	—
Cornstarch	140 g	10 g	—
Cocoa	140 g	—	—
Oil	200 g	—	—