INGREDIENTS

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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