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Shirley's Sweet & Sour Fish
by Kate Sonders
“I’m not a big gefilte-fish fan,” says Shirley Cohen, “so I like to make this instead.” Carp is a traditional Jewish food and often served at a Passover Seder, or as a component of dishes such as gefilte fish. Ask your fishmonger to slice the fish for you, to avoid a big mess at home.
3 to 4 pound whole carp, cut into 3-inch pieces, heads and tail removed, along with bones
3 medium onions, sliced thickly, in rounds
3 stalks celery, with leaves, cut in 3 pieces
8 whole cloves
2 tablespoons pickling spice mixture
1 1/2-2 tablespoons salt
1 cup sugar
1 cup white vinegar
1 lemon, sliced thinly
Enough water to barely cover the fish
1. Line a heavy-bottomed soup pot with onion, celery, cloves, and pickling spices. Arrange fish in one layer on top. Pour sugar, vinegar, and salt on top of the fish, add the water and bring to a boil.
2. When the water begins to boil, add lemon slices and simmer for 25 minutes, uncovered. Refrigerate in liquid, until cold.
Serves 6 to 8.
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