| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | 4 lbs white fleshed fish | |
| such as red snapper | ||
| hake | ||
| halibut whiting etc.* | ||
| 2 | Onions | |
| 2 | Cloves garlic, crushed | |
| Very little parsley, a | ||
| 'touch' | ||
| Salt, white pepper | ||
| Ketchup | ||
| Mayonnaise | ||
| 1 | ds | Worcestershire sauce |
| 1 | ds | Tobasco. |
INSTRUCTIONS
personal note: the fish does not need to be expensive for this dish.... it'll be cooked through, and by the time you add all the extra's, the cheaper fishes taste just as good here.....i.e. whiting, haddock, etc....whatever's on sale! Gently simmer cut up pieces of fish (2" cubes) in water just to cover. Add chopped up onions, crushed garlic and seasoning. Stir gently, frequently. As soon as fish is cooked through, and onions are soft, drain and cool. Now mix 1/2 ketchup to 1/2 mayonnaise, making a 'pink sauce'. Mix in a VERY small amount of Worcestershire and a DASH of Tobasco. Taste-test for seasonings. Sauce should have a little 'tang'....but kids should be able to enjoy, too! As soon as fish is cold, flake fish, mix in sauce,and taste-test again. VOILA........you have mock crawfish! NOTE: This is a favorite first course in S.African Jewish homes, on Shabbat, and definitely a staple for breaking the fast. Can be served with triangles of toast, crackers, or those little 'oyster' crackers.... which are kosher, pareve. It can also be an elegant appetizer, when served in a fancy footed dessert bowl, over a leaf of lettuce, garnished with fresh parsley, or fresh dill, a slice of pickle, and maybe an olive or two! Posted to JEWISH-FOOD digest by Barry Shub <shubbse@bellsouth.net> on Sep 27, 1998, converted by MM_Buster v2.0l.
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