Gefilte Fish with Parsley Sauce

• 2 tablespoons olive oil
• 2 large onions, peeled and sliced thin
• 3 medium shallots, peeled and sliced thin
• 1 fennel bulb, thinly sliced
• 1 leeks, cleaned and sliced into thin rounds
• 3 cloves garlic, peeled and sliced
• 1/2 inch piece of ginger root, peeled and grated
• 2 tablespoons flour or matzo meal
• 2 cups dry white wine or vegetable stock
• 1 bay leaf
• salt and fresh ground pepper to taste
• 2 cups water
• 1 cup chopped fresh parsley
• 1 frozen loaf gefilte fish

Heat the olive oil in a large pot or dutch oven.  Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes.  Stir in the flour with and cook until it is fully mixed in. Add the wine, bay leaf, thyme, salt and pepper to taste.  The water and 2 tablespoons of the parsley.  Bring to a boil and simmer for about 20 minutes.  Place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer.  Simmer uncovered 1 1/2 to 2 hours, turning occasionally. Transfer fish carefully to a large platter and slice.  Pull out the onions from the pot either by straining it or using a slotted spoon, discard.  Heat liquid over high heat to reduce the liquid by half, it should take about 20 minutes.  Pour over the fish and refrigerate for at least 2 hours. Serve cold sprinkled with the rest of the parsley and a side of horseradish.   Adapted from a Joan Nathan's Fish in Parsley Sauce