|Gefilte Fish with Italian Sauce|
1 frozen gefilte fish load, do not remove the paper wrapping
Sauté 1 chopped onion in 2 tablespoons oil until translucent.
Add the 2 small cans of tomato sauce plus 1 can of water, oregano, and dill; mix. Add the wrapped frozen gefilte fish load and spoon some of the sauce over the loaf.
Bring to a slow boil, cover, lower the heat so that it simmers, and cook for one hour.
Cool in pot. When cool, unwrap. Can be served at room temperature but tastes better when chilled in refrigerator.
Recipes: Appetizer, Gefilte Fish, Kosher, Parve