Gifilte Fish From a Jar
Yield
6 servingsPrep
10 minCook
50 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large jar |
fish
jar gifilte fish, good brand |
*
|
| 1 | bunch |
beets
|
*
|
| 1 | bunch |
carrots
|
*
|
| 2 | large |
onions
|
|
| ½ | teaspoon |
black pepper
or lots, to taste |
|
|
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large jar |
fish
jar gifilte fish, good brand |
*
|
| 1 | bunch |
beets
|
*
|
| 1 | bunch |
carrots
|
*
|
| 2 | large |
onions
|
|
| 2.5 | ml |
black pepper
or lots, to taste |
|
| 0 |
salt
to taste |
*
|
Directions
Here is the EASY way out.
Take a large jar (at least 8 pieces but I usually do 12) but first get your veggies ready; slice the carrots, beets and onions.
Layer in a heavy stock pot, the beets, all on first layer (my Bubbe's secret ingredient), slices of fish, onions, carrots and seasonings; repeat as many times as is necessary.
Pour the liquid from the jar over the fish and then bring to a boil.
Turn down as simmer for about 45 minutes.
Cool, remove from liquid and serve.
This tastes ALMOST a good as the real thing.
Elaine Radis, Prodigy Food and Wine Board
