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  Added: Dec 07, 2010  •  Visited (96)  •  Print version Print this recipe (2)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Brown Fish Stew
What You Need:
  • 3 onions
  • ½ pint cold water
  • 3 pound fish (salmon, mackerel, trout or similar fish)
  • Seasoning
  • 2 small gingerbreads
  • ¾ cup vinegar
  • 6 oz treacle
  • Slices of lemon
  • Chopped parsley

  • How To Cook:
    1. Peel and slice the onions and cook in ½ pint of water in a casserole on the hotplate, until the onions are soft.

    2. Add the fish and seasoning, and cook for 20 minutes in the oven at 375°F.

    3. Meanwhile, melt the gingerbread in the vinegar and add the treacle to it. Pour this in with the fish.

    4. Shake the casserole to mix well and continue cooking for a further 15 minutes.

    5. Serve cold with slices of lemon and chopped parsley.

    6. The fish should be cooked the day before in order for it to become thoroughly cold.

    To Serve: 3 - 4
    This recipe is also available in:
    Cuisine » Middle East » Israel
    Dish » Stew
    Main Ingredient » Fish » Salmon
    Main Ingredient » Fish » Mackerel
    Main Ingredient » Fish » Trout



     




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