INGREDIENTS

INSTRUCTIONS

Wast the whole fish and fish heads in cold water.  Run a knife over
the fish, scraping from tail to head, to remove any leftover scales.
Rinse the gut cavity.  Cut off the head at the gills, rinse again and
cut into equal pieces.  Rub inside and out with salt and set aside.
Remove the gills from the heads.  Combine the fish heads, tail, fins
and all ingredients in a 4 quart pot, then cover with 6 cups of cold
water. Bring to a boil, skimming off the foam, then reduce to a  gentle
simmer. Cook for 20 minutes or until the heads are cooked  through.
Using a small sieve, lined with a wet towel or cheesecloth,  pour the
liquid into a 2 quart jar. When most is poured off, press  lightly on
the remains and pour off the rest. Place the sections of  fish in about
2 cups of stock. Bring to a gentle boil and simmer for  about 10
minutes or until the fish turns white. Do NOT overcook or  the pieces
will fall apart. With a slotted spoon, remove the fish  pieces and
place on a platter to cool. When cool enough to handle,  remove the
skin and bones trying to keep the pieces large and not  ragged. Cover
and cool. Strain the cooking liquid again and add to  the rest of the
stock. For a more intense flavor, stock may be  reheated and reduced by
a third. Dissolve the gelatin in 1 cup of  fish tock and add.  Taste
and add salt if needed. Cool.  Pour in  enough stock to cover the
bottom of a 6 cup fish mold or glass pan by  1/2 inch. Reftigerate
until set.  Remove the peel from thecooked  carrots and slice them into
thin rounds.  Arrange the carrot rounds  in an attractive pattern on
the aspic, add a little more cooled  stock, and cool until set.  Evenly
spread the fish pieces over the  aspic, covering with more stock,
cooling until set.  Continue to add  stock until the fish is completely
covered. Refrigerate overnight.  TO SERVE:  Run a sharp knife around
the edge of the mold.  Place a platter on  top of the mold and invert.
(A hot damp cloth helps to release it.)  Garnish with parsley sprigs
and lemon slices just before serving.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eve.txt

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”

Nutrition (calculated from recipe ingredients)
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Calories: 28
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 476.3mg
Potassium: 91.1mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: 4.5g
Protein: <1g