Fish: Moroccan-Style Shad in Red Sauce - pareve

Posted by : Karen Selwyn

Here is another one of Toto Mechali's Sephardic recipes. 

If someone has any personal experience with a recipe like this, would
you please comment on the cooking time and temperature in the recipe
below. One hour cooking time at 375 degrees seems like a lot of cooking
for fish.

Karen Selwyn

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Moroccan-Style Shad in Red Sauce 

Serves 6 as entree, 8 as first course 

2 tablespoons olive oil 
1 large onion, sliced 
1 tomato, sliced 
1 green bell pepper, cut in strips 
4 dried Mexican chilies 
6 pounds shad, head removed, gutted and sliced in 1-inch steaks 
1 lemon 
1/2 cup tomato sauce 
1/2 teaspoon chopped garlic 
1 teaspoon chili powder 
2 teaspoons salt 
1/4 cup chopped fresh parsley 

Heat oven to 375 degrees. 

Grease pan with olive oil and spread onion, tomato, bell pepper and
chilies. Place shad slices on top. Slice lemon and place slices on top
of shad. 

In a bowl, combine tomato sauce, garlic, chili powder, salt and parsley.
Pour over shad. Bake for 1 hour uncovered. 

Source: "Mediterranean Meal: 
         Passover foods are rooted in Judaic history" 
         Gerri Kobren
         BALTIMORE SUN/SUN SPOT

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