Name: Fish with Rhubarb Sauce (Peshkado kon Ruibarbaro)
Yield: Serves 4 to 6
Cuisine: Turkey
Ingredients: 2 pounds firm fish fillets such as cod, sea bass, flounder, or salmon; 3 cups water; 1 ½ pounds rhubarb; 1 cup dry red wine; 1 ½ pounds ripe tomatoes, peeled, seeded, and chopped, or about 3 cups chopped, seeded canned plum tomatoes; 1 to 2 tablespoons honey; 2 tablespoons olive oil; Zest and juice of 1 lemon (optional); Salt and freshly ground black pepper; pinch of ground cinnamon (optional)

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

Spring marks the arrival of rhubarb at-the market and of Passover. Thus, it is not surprising that fish in sweet-and-sour rhubarb sauce appears on the Seder table in Greece and Turkey. The major difference between the preparations favored in the two countries is in the proportion of rhubarb to tomato. In Greece, one part rhubarb to two parts tomato rules, while in Turkey the proportions are reversed. The original version of this recipe, from the Jewish community of Rhodes, calls for swordfi