Israeli fish

Yield: 1 Servings

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