| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Seafood |
Jewish |
|
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Root vegetables, carrots |
|
|
turnips celery root |
|
|
parsnip etc. |
| 1 |
lb |
Potatoes |
| 1 |
lb |
Tomatoes |
| 4 |
oz |
Onions |
| 1 |
|
Clove garlic |
| 1 |
lb |
Other vegetables, peas |
|
|
string beans green |
|
|
peppers cabbage |
|
|
Salt and pepper to taste |
| 1 |
c |
Water |
| 4 |
lb |
Any kind fish |
| 4 |
T |
Oil |
| 4 |
T |
Flour |
INSTRUCTIONS
cooking time: about 1 hour. dice the root vergetable, the tomatoes,
the potatoes and the onions. Chop te other vegetables. Put all the
vegatbles, salt and pepper and water into a saucepan and cook until
potatoes almost are tender. Cut fish up into serving pieces, brush
white oil and roll in flour. Put the fish on the vegetables. Continue
to cook for another 30 minutes, basting the fish with the sauce. If
you like, the fish can be put in whole at the beginning, and
vegetables can be arranged and cooked in an ornamental pattern. A
Rumaniah dish. Posted to JEWISH-FOOD digest by "Coby Andel en Han
Mauwer" <hanmauwer@wxs.nl> on Oct 23, 1998, converted by MM_Buster
v2.0l.
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