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Gefilte Fish in Tomato Sauce

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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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