Prep 10 mins
Cook 55 mins
From a community cookbook. Submitted by Susan Cohen. I've never heard of Salona before and there weren't any other recipes by that name here. * I found in reading a book called Jewish Cookery from Boston to Baghdad, by Malvina W. Liebman, "that among places to which Jews fled the from Spain, in the 15th century, was Salonica, then under Turkish rule. Some of the refugees founded small towns in Turkey to which they gave Spanish names and where they maintained the old customs and food habits".
- 1 lb fish fillet, 4-6 thick pieces
- 4 medium onions, sliced
- 1 tablespoon vegetable oil
- 2 medium tomatoes, cut into chunks
- 1 (8 ounce) can tomato sauce
- 4 tablespoons tomato paste
- 2 -3 tablespoons curry powder
- 1⁄2 cup sugar
- 1⁄4 cup white vinegar
- 1⁄4 cup water
- salt, to taste
- pepper, to taste
- 2 tomatoes, sliced
- In a large skillet, on a low flame, place cut up onions with vegetable oil and stir unil brown. Add the chunks of tomatoes and 1/4 cup water.
- Keep stirring on low heat as you add the rest of the ingredients (not the fish). Continue cooking on low flame for 10 minutes. Taste sauce. It should have a mild sweet and sour taste.
- Cover the bottom of a rectangular pyrex baking dish with the sauce. Lay the fish on top of the sauce and then cover the fish with the rest of the sauce.
- Preheat oven to 400 degrees F. Bake for 45 minutes. Remove and add the sliced tomatoes over the entire top of the fish. Now broil for 10 minutes.