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–+ servings

Pescado con Ruibarbo

5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 45 minutes
Course Sauces and Condiments
Servings 4
Calories 419 kcal

Nutrition

Calories: 419 kcalCarbohydrates: 6 gProtein: 46 gFat: 25 gSaturated Fat: 6 gCholesterol: 90 mgSodium: 568 mgFiber: 1 gSugar: 5 gVitamin A: 9.825 IUCalcium: 22 mgIron: 5 mg

Ingredients
  

  • 1 lb young rhubarb 4 to 5 stalks
  • 3 cups water
  • 1/2 cup tomato sauce
  • 2 tsp sugar or to taste
  • 1/2 tsp salt or to taste
  • 1/4 cup vegetable oil
  • 2 lbs fish Steaks salmon or halibut or while fillet

Instructions 

  • Wash the rhubarb. Cut into 1-inch cubes. Place the water and the rhubarb in a large saucepan, and cook until very soft, about 15 to 20 minutes.
  • Add the tomato sauce, sugar, salt, and oil. Cook over low heat for 5 minutes. Add the fish and cook gently until tender, about 15 minutes. Taste the sauce and adjust the seasoning, if necessary. Add water if the sauce is too thick. Serve hot or cold.
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