¼ cup olive oil
¼ 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 (3 ounce) fillets cod
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
