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-> Recipe Collection
-> Fish
GetReal
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 Sun, Mar 08 2009, 4:38 pm
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I have salmon and pollack in my freezer, and I want to make one or the other for tomorrow night. DH prefers that I not make fish in the fleishig oven. Can I cook one of these in a pot? How long, with what? Thanks!
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flowerpower
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Sun, Mar 08 2009, 6:02 pm
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I cook my salmon in a fish pot-cook and marinate the night before. It's easy and yummy.
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GetReal
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Sun, Mar 08 2009, 6:17 pm
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Flowerpower and Fabulous - what do you put on the fish? And how long to cook it?
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jem
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Sun, Mar 08 2009, 7:32 pm
make sure that the fish is well defrosted,overnight should be enough.
put in the pot onion slices.
add water just enough to cover the fish,with sea salt ,crushed pepper,sweetener(if dieting)otherwise sugar.
bring it to a boil.
add salmon,to boiling water,bring the water to the boil again with the fish in it.
when it starts to boil let it simmer for half an hour,turn it off.
serve with salads. 
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Fabulous
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Sun, Mar 08 2009, 7:42 pm
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for sweet and sour salmon, I carmelize one onion sliced with some sugar. Then I add a little water, salt, three-four bay leaves, a little pickling spice and vinegar. The trick is after a light boil to keep it on a low flame without too much water. This is best at least a day after making it. It's good up to two weeks.
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Mevater
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Sun, Sep 13 2009, 3:01 am
| Fabulous wrote: | | for sweet and sour salmon, I carmelize one onion sliced with some sugar. Then I add a little water, salt, three-four bay leaves, a little pickling spice and vinegar. The trick is after a light boil to keep it on a low flame without too much water. This is best at least a day after making it. It's good up to two weeks. | I've heard of this recipe and want to know how long do you cook the fish?
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cubbie
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Sun, Sep 13 2009, 3:24 am
Moroccan fish - works with pretty much all fish
put the fish in a pot with cloves from one head of garlic, one red pepper sliced, handful chopped corriander, tablespoon olive oil, teaspoon parev chicken soup powder, tablespoon sweet paprica, hot paprica according to how spicy you like your food (I miss it out altogether because I don't eat charif).
Add water to just cover, bring to the boil, then cover and cook for a long time on a very small flame until nearly all the water has gone (2-3 hours) do not stir whilst cooking.
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