Yakne (chilled fish)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 1 | pounds | Fish fillets -- fresh or |
| Frozen sliced | ||
| Olive oil | ||
| 6 | mediums | Onions -- sliced thin |
| 6 | Celery stalks with leaves | |
| Sliced thin | ||
| 6 | Sprigs fresh parsley cut | |
| Coarsely | ||
| 4 | mediums | Tomatoes -- peeled cut in |
| large | Pieces | |
| 1 | teaspoon | Salt |
| Freshly ground pepper to | ||
| Taste | ||
| 2 | tablespoons | Water |
Directions
Thaw if frozen fillets are used. Heat the olive oil and saute the onion slices until browned but not crisp. Add the celery, parsley and tomatoes to the onions, Sprinkle with salt andpepper and stir to mix the ingredients. Stir in the water. Cover and simm Simmer until most of the liquid is absorbed and the fish flakes with a fork about 15 minutes. Cool slightly. Place in the refrigerator and serve cold.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman