Gefilte Fish With Parsley Sauce

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 large onions, peeled and sliced thin
• 3 medium shallots, peeled and sliced thin
• 1 fennel bulb, thinly sliced
• 1 leek, cleaned and sliced into thin rounds
• 3 garlic cloves, peeled and sliced
• 1/2 inch piece gingerroot, peeled and grated
• 2 tablespoons flour or 2 tablespoons matzo meal
• 2 cups dry wine or 2 cups vegetable stock
• 1 bay leaf
• salt & fresh ground pepper
• 2 cups water
• 1 cup chopped fresh parsley
• 1 frozen loaf gefilte fish

Recipe

• 1 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 and cook until it is fully mixed.
• 2 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.
• 3 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.
• 4 serve cold sprinkled with the rest of the parsley and a side of horseradish.
• 5 i found that after it had simmered for about 1 1/2 hours the sauce had already reduced by half so i didn't reduce it further. also, i did not use the ginger.