Israeli fish

Yield: 1 Servings

Measure Ingredient
\N \N Fish slices
\N \N Salt
\N \N Pepper
\N \N Oil
\N \N Tomato sauce
\N \N Fresh tomatoes
\N \N Sliced carrots
2 \N Celery ribs
1 \N Lemon, juice of
2 \N Cloves garlic
1 teaspoon Sugar
\N \N Pimento peppers

(translated by Lori Siegel)

Fry the parsley, peppers, salt, pepper, tomato sauce and fresh tomatoes.

Add carrots, celery cut into pieces and garlic, cook halfway. Add a little water, juice of a lemon and fish without stirring. Baste, add sugar. When the fish is cooked, remove from heat. Let cool. Serve cold.

Posted to JEWISH-FOOD digest V96 #105 From: Daniella De Picciotto <daniela@...> Date: Tue, 17 Dec 1996 11:51:05 -0200 (EDT)

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