Peshe en Saltsa (Fish in Rhubarb Sauce)

1. 1

   Clean rhubarb, strip off heavy filaments and cut into 1-inch sections.

2. 2

   Bring the water to a simmer, add rhubarb and cook over low heat until tender.

3. 3

   Simmer tomatoes with olive oil in frying pan until reduced to a thick sauce.

4. 4

   Add red wine, stir in honey and a little additional olive oil.

5. 5

   Sprinkle in salt and pepper to taste.

6. 6

   Add tomato mixture to the rhubarb and water and mix well.

7. 7

   Simmer over low heat until it thickens enough to evenly coat the back of a wooden spoon, about 20 to 30 minutes.

8. 8

   Heat a little olive oil in a large frying pan, add fish steaks and lightly brown on both sides.

9. 9

   Pour the sauce over them and simmer, tightly covered, for 15 to 20 minutes.

10. 10

    Carefully remove steaks to a serving platter.

11. 11

    Pour the sauce and then the juice of the lemons over them and cool.

12. 12

    Peshe en saltsa is traditionally served cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.