Fish In A Red Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Fish In A Red Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Fish In A Red Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/4 cup olive oil
• 1/4 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes

Step 2: Technique & Execution

Add carrots, celery and garlic

Step 3: Technique & Execution

Cook until carrots are cooked, but still firm

Step 4: Technique & Execution

Stir in a little water and juice of 1 lemon

Step 5: Technique & Execution

Place fish into pan without stirring

Step 6: Technique & Execution

Baste fish with liquid