Fish with Red Pepper Sauce

Peshkado Ahilado kon Salsa Colorado

Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

Instead of a red sauce made with tomatoes and lemon, this Turkish recipe from La table juive uses roasted red peppers and paprika, a nod to its Spanish origin. The original recipe called for “Arab parsley, ” a colloquial term for fresh coriander. To accent the smokiness of the roasted peppers, you may want to use the imported Spanish paprika called pimentón de La Vera, available at some specialty stores.