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Sephardic Fish with Sauce
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Recipe Filed Under
Fish, Jewish, Dinner, Main Dish

Provided By:
Diane Forley

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    • This isn't actually Diane Forley's recipe, but her mother, Ruth's. And it's a great one to test out your "cooking without measuring" skills.

    Ingredients

    Serves:

      • 2 bunches Swiss chard, thoroughly washed, stems chopped smaller than leaves
      • 1 large can diced tomatoes (with their juice)
      • 2 small (8-ounce) cans tomato sauce
      • 3 stalks celery
      • 1 celery root, peeled and chopped
      • 4 cloves garlic, chopped
      • cumin to taste (1 or 2 pinches to start, then add more if you like, omit altogether if you don't)
      • good swirl of olive oil
      • juice from 1 lemon
      • salt to taste
      • 4 to 8 pieces of halibut (depending on how many you're serving) or other white fish such as haddock

    Directions

    To make the fish: Steam fish separately in a large pan over low heat with 1 inch of water for 5 to 8 minutes, then chill and serve atop sauce.

    To make the sauce: Cook the washed and wet Swiss chard in a large, covered pot over medium heat for 5-10 minutes, until wilted. Then add all the other ingredients (except for the fish) and cook uncovered over low heat for 45 minutes or until thickened (if too watery, scoop out the vegetables, set aside, and boil the liquid until reduced, then add the vegetables back). Chill sauce and serve on a platter with steamed fish on top.

    Serve in smaller amounts as an appetizer, in bigger amounts with rice as an entrée. (And if you'd rather eat this dish hot, go ahead, says Ruth.)

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