Cut fish into 2-inch pieces. Place in a 4 quart saucepan, add salt, water, and 1 sliced onion. Bring to a boil. Lower the heat, cover and simmer about 15 minutes until the fish just flakes. Discard the heads, and place the fish carefully in a large bowl, in layers with the remaining onion. Measure 2 1/2 cups of the broth, add remaining ingredients, bring to a boil, and cook 5 minutes. Pour over the fish. Chill at least 24 hours before serving. This will keep several days. Serves 5-6 "The Jewish Cookbook" by Mildred Grosberg Bellin Posted to EAT-L Digest 13 Apr 97 by Jean Jones
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|Serving Size: 1 Serving (1991g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 15.7mg||1 %|
|Potassium 84.5mg||2 %|
|Total Carbohydrate 153.9g||45 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 152.3g|
|Protein 0.7g||1 %|
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Calories per serving: 617
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