Fish in a Red Sauce

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