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  Poached Whitefish Or Salmon (and Fish Soup)
 
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Submitted:
  2011-05-29
Prep Time:
  15 minutes
Yield:
  10 (portions)
Difficulty Level:
  Moderate
Category:
  Pareve
Meal:
  not specified
Course:
  Appetizers
  Soups
  Main Dish
Health Conscious:
  not specified
Cuisine:
  Heimish
Cooking Method:
  Stove Top Cook
Occasion:
  Shabbos
  Yom Tov
  Rosh Hashana
  Purim
  Pesach
  Shavuos
  Succos
  Pesach Non Gebroks
Main Ingredients:
  Fish
  Carrot
  Onion
Source:
  not specified
Bracha:
  not specified

Units Converter
Most people are not used to this but it is a real delicacy. My mother used to make this fish soup erev Pesach morning so that we would have something hot and nutritious in the afternoon. For Pesach we added lots of potatoes. I use this same recipe to make cooked fish for Shabbos, omitting all of the potatoes. The soup treat is saved for Erev Yom Tov.
 
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Helpful Hints
My mother used to cook the fish in a pot, but I find that spreading it out over a large surface makes it easier to take out the pieces of fish without them falling apart.

Note: You are basically poaching this fish. You can use any kind of fish you like and many pieces as you need that fit in the pot.
Make sure the fish broth is covering the fish - you may need to add a little water, depending on how much fish you are cooking.

NOTE: The number of fish servings depends on how much fish you are cooking. The broth will serve around 10 portions.
 
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