Yakne (chilled fish)

Yield: 4 servings

Measure Ingredient
\N \N Dwigans fwds07a
1 pounds Fish fillets -- fresh or
\N \N Frozen sliced
\N \N Olive oil
6 mediums Onions -- sliced thin
6 \N Celery stalks with leaves
\N \N Sliced thin
6 \N Sprigs fresh parsley cut
\N \N Coarsely
4 mediums Tomatoes -- peeled cut in
\N large Pieces
1 teaspoon Salt
\N \N Freshly ground pepper to
\N \N Taste
2 tablespoons Water

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

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