Adapted from a recipe by Rabbi Abraham J. Twerski from "A Taste of Nostalgia: Tales and Recipes to Nourish Body and Soul" with Judi Dick, an Artscroll/Shaar Press editor.
This recipe, using a loaf of frozen fish can be adjusted for taste. There are different regional varieties, just as there are varying Yiddish dialects. Russian, Polish, Hungarian, Galicianer. Some prefer sweeter, some more peppery. This recipe is basic.
4 cups water
1 loaf frozen gefilte fish
1 large onion, peeled, thinly sliced
3 carrots, peeled and thinly sliced
2 stalks celery
1 parsley root, peeled
2 teaspoons sugar
2 teaspoons kosher salt
½ teaspoon white pepper, or to taste
Fresh dill (optional)
Put the water in a large pot large enough to hold the loaf
Bring water to boil; add all ingredients, except dill. Bring to boil again. Cook for 1-½ hours. Add dill in last 10 minutes. Remove from water. Chill.
Makes 8-10 slices
Recipes: kosher, fish, parve