Recipes > Seafood > English Lemon Stewed Fish

English Lemon Stewed Fish

Ingredients

• halibut, shad, or any good firm fish
• 1 pint of water
• 3 or 4 good sized onions
• pinch of cayenne pepper
• 1 teaspoon of ground ginger
• 2 teaspoons of salt
• 2 eggs
• 6 good sized lemons, squeezed and strained
• 1 tablespoon of potato flour
• chopped parsley

Instructions

Have washed and scraped clean the nape or head and shoulders of the fish; cut it up small and lay it in a stew-pan with the water and onions, fried in oil a light brown; put them on top of the fish with cayenne pepper, and ground ginger, with the salt; let it all stew gently until it is done; if there should be too much gravy on it before adding the sauce, take some off. Prepare eggs and lemons; then take some of the gravy from the fish while it is boiling, add it to the lemon, with the eggs well beaten, and potato flour; mix smoothly with some chopped parsley; when all is well mixed, add it to the fish, shake it gently for five minutes while it is boiling, taking care not to let it burn; when it is sufficiently cooked let it stand for an hour and serve it. Garnish with slices of lemon and parsley. To be eaten cold.

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Source

The International Jewish Cook Book (1919).