INGREDIENTS

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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