| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
– 4 lbs white fleshed fish; such as red snapper, hake, halibut, whiting, etc.* |
| 2 |
lg |
Onions |
| 2 |
md |
Cloves garlic; crushed |
|
|
Very little parsley; a 'touch' |
|
|
Salt; white pepper |
|
|
Ketchup |
|
|
Mayonnaise |
| 1 |
ds |
Worcestershire sauce |
| 1 |
ds |
Tobasco. |
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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