Gefilte Fish With Parsley Sauce - cooking recipe

Ingredients

2 tablespoons olive oil
2 large onions, peeled and sliced thin
3 medium shallots, peeled and sliced thin
1 fennel bulb, thinly sliced
1 leek, cleaned and sliced into thin rounds
3 garlic cloves, peeled and sliced
1/2 inch piece gingerroot, peeled and grated
2 tablespoons flour or 2 tablespoons matzo meal
2 cups dry white wine or 2 cups vegetable stock
1 bay leaf
salt & fresh ground pepper
2 cups water
1 cup chopped fresh parsley
1 frozen loaf gefilte fish

Preparation

Heat the olive oil in a large pot or dutch oven. Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes. Stir in the flour and cook until it is fully mixed.
Add the wine, bay leaf, thyme, salt and pepper to taste. The water and 2 tablespoons of the parsley. Bring to a boil and simmer for about 20 minutes. Place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer. Simmer uncovered 1 1/2 to 2 hours, turning occasionally.
Transfer fish carefully to a large platter and slice. Pull out the onions from the pot either by straining it or using a slotted spoon, discard. Heat liquid over high heat to reduce the liquid by half, it should take about 20 minutes. Pour over the fish and refrigerate for at least 2 hours.
Serve cold sprinkled with the rest of the parsley and a side of horseradish.
I found that after it had simmered for about 1 1/2 hours the sauce had already reduced by half so I didn't reduce it further. Also, I did not use the ginger.