Tomato Sauce for Sole from Brindisi - 7g Carbohydrate; 2g Dietary Fiber

Tomato Sauce for Sole from Brindisi
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Seafood
Amount Measure Ingredient -- Preparation Method
Neopolitan Tomato Sauce:
1 garlic clove -- peeled and crushed
2 tablespoons olive oil
1 pound very ripe tomatoes -- seeded, and coarsely chopped
1 pinch sugar
salt and freshly ground pepper -- to taste

1/4 cup olive oil
1 (to 20) garlic cloves -- peeled and crushed
4 anchovy fillets -- drained and chopped
12 black olives -- pitted and halved
freshly ground black pepper
4 sole fillets -- skinned (2 whole sole, filleted and skinned)
To serve: cooked pasta to serve 4 people
4 tablespoons sour cream

For sauce: gently garlic in oil in a large saucepan. After 1-2 minutes add tomatoes, sugar, salt and pepper. Bring to a boil and cook over medium heat for 10 - 15 minutes, stirring frequently. The tomatoes should cook down to a thick sauce. Use sauce as it or puree in a blender. Heat oil in a deep skillet and add garlic and anchovies. Saute 1-2 minutes, stirring constantly. Add tomato sauce, olives and pepper and bring to a boil. Cut each fillet into 3 or 4 pieces and carefully place in the sauce. Cover and simmer 4 - 5 minutes until the fish is cooked through. Arrange paste on 4 plates and top with fish and sauce. Top each serving with a teaspoonful of sour cream. Serve at once. Makes 4 servings. This well-flavored sauce comes from Brindisi on the Adriatic coast of Italy.. The basic tomato sauce is packed with anchovies, olives and extra garlic. It is usually made with sole or monkfish.

Per Serving (excluding unknown items): 406 Calories; 27g Fat (60.5% calories from fat); 33g Protein; 7g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 411mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0