Gefilte fish in tomato sauce

Yield: 1 servings

Measure Ingredient
1 \N Loaf frozen gefilte fish; partially thawed, (or fish patties or balls)
1 \N Jar marinara sauce

This is primarily in response to the request for a hot appetizer. I've been meaning to send it in for quite some time.

I ate something like this at a friend's house some years ago and concocted my own recipe. It is great hot, warm or cold. I'll give the recipe as I use it and then some ideas/hints for those who have no access to the items I use.

Slice the partially frozen fish into portions and fry in some hot oil for a few minutes on each side, until lightly browned. Pour sauce over all. Cover and simmer for an hour or so.

I usually make this in advance and serve cold. Because of the sauce it could be kept warm on the blech. If you don't have or like marinara sauce (a bit spicy) use whatever tomato sauce you like. Check before Shabbos to make sure there is enough liquid and it isn't too thick. You don't want it to burn on the bottom.

Posted to JEWISH-FOOD digest by Marcia Goldberg <safranit@...> on Jan 19, 1999, converted by MM_Buster v2.0l.

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