Gefilte Fish In Tomato Sauce

It is common to hear people saying on their deathbeds, “I only want the Lord to forgive me my sins, and take me to rest.” But those who say such things forget that the rest of heaven would be utterly useless if we had no heart to enjoy it! What could an unsanctified man do in heaven, if by any chance he got there? Let that question be fairly looked in the face, and fairly answered. No man can possibly be happy in a place where he is not in his element, and where all around him is not congenial to his tastes, habits, and character. When an eagle is happy in an iron cage, when a sheep is happy in the water, when an owl is happy in the blaze of noonday sun, when a fish is happy on the dry land - then, and not till then, will I admit that the unsanctified man could be happy in heaven.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood	Jewish		1	Servings

INGREDIENTS

1		Loaf frozen gefilte fish
		partially thawed or
		fish
		patties or balls
1		Jar marinara sauce

INSTRUCTIONS

This is primarily in response to the request for a hot appetizer.  I've
been meaning to send it in for quite some time.  I ate something like
this at a friend's house some years ago and  concocted my own recipe.
It is great hot, warm or cold. I'll give the  recipe as I use it and
then some ideas/hints for those who have no  access to the items I use.
Slice the partially frozen fish into portions and fry in some hot oil
for a few minutes on each side, until lightly browned. Pour sauce  over
all. Cover and simmer for an hour or so.  I usually make this in
advance and serve cold. Because of the sauce it  could be kept warm on
the blech. If you don't have or like marinara  sauce (a bit spicy) use
whatever tomato sauce you like. Check before  Shabbos to make sure
there is enough liquid and it isn't too thick.  You don't want it to
burn on the bottom.  Posted to JEWISH-FOOD digest by Marcia Goldberg
<safranit@earthlink.net> on Jan 19, 1999, converted by MM_Buster
v2.0l.

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