The broth adds so much flavor to the fish and then turns into a wonderful sauce to serve with the fish. It is best made with wine, but if you won't have or want to use it then stock will work fine.
- Cook Time
- Prep Time
- 6 ServingsServings
- 2 tablespoon 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 tablespoon flour or matzo meal
- 2 cup dry white wine or vegetable stock
- 1 bay leaf
- salt and fresh ground pepper to taste
- 2 cup 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