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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
Kotchonya Fish is a Heimish Shabbat classic. Enjoy with salmon, white fish, gefilte fish, or all three. For more Heimish recipes, watch Baruch Hashem It’s Shabbos!
7 cups water
1 small onion
6 cloves garlic
1 roll frozen gefilte fish (I use a mini roll)
2 tablespoons salt
1 teaspoon white pepper
1 and 1/2 cups sugar
1 carrot
5 teaspoons Freund’s Fish Sauce Gelling Powder
2 slices white fish
5 slices salmon
Bring water to a boil in a large pot. Add onion, garlic, then add gefilte fish, salt, pepper, sugar, Freund’s Kotchonya powder, and carrot. Let it cook on medium flame for 30 minutes.
Lower the heat to medium-low and add white fish to the pot. Let cook for 15 to 20 minutes, then add the salmon and cook for an additional 12 to 15 minutes.
When done, uncover the pot and let cool.
Remove the fish to a food storage container or oven-to-tableware dish. Pour the sauce around the fish. Refrigerate overnight for a nice gelled kotchonya heimish Shabbos fish.
Sponsored by Freund’s
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If one can not get a hold of gelling sauce what can be used instead please?
Yossi FYI
By unzere ingerishe zeides un bobbes hut men gegesen chrayn tzi de fleish un nisht mit de fish!