The New York
Times Jewish Cookbook: More Than 850
Traditional & Contemporary Recipes from
Around the World
1/4 olive oil
1 cup finely
pepper, cored, seeded and chopped
fish steaks such as salmon, small fish
fillet such as flounder, or small whole fish
salt to taste
pepper to taste
juice of 1
cored, seed, peeled and chopped ( about 1
1/2 cup fish
stock (see below)
1/4 cup dry
2 egg yolks,
finely chopped parsley
4 slices bread
The New York
Times Jewish Cookbook
half the oil in large aluminum or
enamelware skillet and cook the onion and
green pepper until wilted.
another skillet heat the remaining oil and
cook the fish, first on one side and then
on the other, until lightly browned.
Transfer the fish in one layer to the
skillet containing the onion mixture.
Sprinkle with salt, pepper and the cayenne
to taste and half the lemon juice.
Spoon the tomatoes over the fish and add
the fish stock. Cover with aluminum
foil or parchment and cook
over very low heat 10-15 minutes. Do
not over cook.
the tahini and remaining lemon juice in a
small mixing bowl. Start beating
with a whisk and add salt and pepper to
taste. Beat in the wine.
Carefully pour the liquid from the cooked
fish into the tahini mixture and beat
well. Beat in the egg yolks and
parsley and spoon the mixture over the
fish. Run the fish under the broiler
until a brown glaze appears. Scatter
the olives over the fish.
Meanwhile, fry the bread in oil and rub
lightly with garlic. Serve the fish
toast while hot.
- this simplest of stocks to make.
Simply cover a few very fresh, broken fish
bones with water. Add 1 small chopped
onion, salt, pepper, half a bay leaf and 3
parsley sprigs and simmer 20 minutes.