INGREDIENTS

INSTRUCTIONS

FISH SOUP
On Wensdays my mother use to go down town in Haifa to the Fish Market, We
lived on Mount Carmel,She use to buy fresh Carps.She asked the butcher to
put them a live in a news paper , (of course old one).She carried them back
home by buses ,( it took an hour) Put them in our bath tab and they were
swimming happily for a day . Now can you imagine, the ordeal that those
poor creatures suffered? Being carried in a news paper, all the way to our
bath tab, and still be a live? Well , I think that fish have very strong
NERVES.
Soures: Family recipe / My Mother
In a big and wide saucepan put oil, onions and fry lightly on medium
fire,When lightly brown color and transparent add 2 teasp salt, 1 teasp
sugar and ground white pepper. Mix, Add 2 cups water stir and cook covered.
Simmer for 15 minutes on small fire.
NOTE..At this stage you take 2 Tabls of the saute onions with a slotted
spoon and ground it in your food processor with the fresh onion to a fine
cream like.Add to ground fish.
Add all the other ingredients add water about 6 cups bring to boil. Skim
off foam from top, cover and let cook on small fire about 3/4 - 1 hour.
Strain liquid in colander. take carrots for decoration for later use, Put
liquid back to saucepan ,bring to boil again.Taste , and add if needed salt
or pepper or sugar to you own flavour.
Preperation for the Gfilte Fish.
I make life easy.
Put all the fish ingredients - But the water.- in your electric mixer. Beat
with the beater and add slowly the water 1 tabls after another, Taste, Yes
Yes you have to taste because you can't add flavour after you put to cook.
I just take a little in my mouth and spit.You can add to your own liking.
We don't eat it sweet.
With wet hands, make patties and put carefully in the simmering soup, When
you finish with all the ground fish, Shake pan Bring to boil ,If you need
to add more water this is the time, the water should cover fish. Cover pan
lower fire, It must simmer all the time , and cook for 1 1/2 hours. (Some
methods cook with out the lid on, I do ). >From time to time shake pan
again and sprinkle cold water on top of fish. Cool for 20 minutes . With a
slotted spoon transfer fish patties to glass plate put on top of each
pattie the cooked carrot . Cool and keep in refrigerator one day before you
serve.
The liquid you strain in colander, Transfer to a glass jar cover and
refrigerate.
>From my collecton"From my mother with love & more".
Posted to JEWISH-FOOD digest V97 #299 by ZVI&RINA PERRY
<pzvi@netvision.net.il> on

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