The best balabustas present two options during a fish course. This simple recipe shows you how to cook them both at the same time – perfect for all those early Shabboses coming our way.
- Cooking and Prep: 1 h 35 m
- Serves: 12
Prepare the Fish
Place skins, if using, into a net boiling bag. Place all ingredients except white fish or salmon into a six-quart pot. Cook for one and a half hours.
Add the fish slices (add white fish slices 40 minutes before done and salmon 25 minutes before done).
Skins can be removed before adding slices. If gefilte fish is not frozen, bring broth to a boil before adding fish.
Photography and Styling by Elazar Klein Studio