Peshe en Saltsa Fish in Rhubarb Sauce - rhubarb

Method

• Clean rhubarb, strip off heavy filaments and cut into 1-inch sections.
• Bring the water to a simmer, add rhubarb and cook over low heat until tender.
• Simmer tomatoes with olive oil in frying pan until reduced to a thick sauce.
• Add red wine, stir in honey and a little additional olive oil.
• Sprinkle in salt and pepper to taste.
• Add tomato mixture to the rhubarb and water and mix well.
• Simmer over low heat until it thickens enough to evenly coat the back of a wooden spoon, about 20 to 30 minutes.
• Heat a little olive oil in a large frying pan, add fish steaks and lightly brown on both sides.
• Pour the sauce over them and simmer, tightly covered, for 15 to 20 minutes.
• Carefully remove steaks to a serving platter.
• Pour the sauce and then the juice of the lemons over them and cool.
• Peshe en saltsa is traditionally served cold.