Yakne (chilled Fish) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Dwigans fwds07a,
1 lbs: Fish fillets, fresh or
Frozen sliced,
Olive oil,
6 medium: Onions, sliced thin
6: Celery stalks with leaves,
Sliced thin,
6 Sprigs: fresh parsley cut,
Coarsely,
4 medium: Tomatoes, peeled cut in
lg Pieces,
1 tsp: Salt,
Freshly ground pepper to,
Taste,
2 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp