Chef Gianluca Deiana Abis: Fish in Red Sauce

Prep. time: 20 minutes

Cook Time: 70 minutes

Difficulty: 2 out of 5

Serve: 4-6


1 can (28 oz.) tomato purée

4 cups of water

6 cod fillets, cup into smaller pieces

2 stalks celery, minced

3 large carrots, grated

1 medium onion

2 garlic cloves, peeled

2 tsp. white granulated sugar

1/2 cup of breadcrumbs

Olive oil

salt qb

black pepper qb


In the large saucepan heat oil, add onions, garlic, celery and carrots. Cook for 5-7 minutes until soft. Add 1 cup of water. Cook over low heat for 20 minutes or until water evaporates. Add tomato purée and rest of the water. Cook over low heat for 40 minutes. Add sugar, salt and black pepper. Meanwhile pat fish dry with several paper towels. In a shallow bowl, stir together breadcrumbs, salt, and black pepper. Heat a large non-stick pan over medium heat and add 1/4 cup oil. Once oil is hot, quickly dredge both sides of fish in seasoned breadcrumbs and place into the hot oil. Saute 3 min per side or until golden, and cooked through, adding more oil as needed. Once sauce is done, add fish and heat until warmed through, turning fish a couple times to coat.  Sprinkle with fresh parsley and serve!

Chef tips:

The rich flavors of tomato sauce work well with a variety of white fishes.


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