In memory of Shelly Rosenblum.
I assisted in the cooking for Passover this year, 2018. I would like to note that, being a Catholic, I have only attended Passover a few times. But I loved Shelly. I would have loved to have had her recipe to work from but instead I had the website of Sadie Salome. Adjusted below to serve the 28 people attending the Rosenblum/Guagliardo passover.
4 jars of Manischewitz gefilte fish in water or gel or a mix in my case
8 cups of sliced onions (sliced in the food processor)
8 super large carrots
A small bunch of Dill (do yourself a favor and tie up the bunch or mince it finely)
1 sweet potato peeled and sliced
Keep the onion skins
For this quantity I used a canning pot.
Place the pot over medium-high heat. Add a couple tablespoons of acceptable vegetable oil. Add about half the onion, carrots and sweet potato. Pour on the gefilte fish and it’s liquid. Add the remaining carrots, onions & sweet potato, the dill and the onion skins. Add enough water to barely cover.
Raise the heat to bring to bring to a simmer and cook about 2 hours.
Remove the gefilte fish and place in a large container (or two). Strain the broth and pour over. At this point you are supposed to save the carrots. Are you kidding me?! What a mess. So I strained off the solids and used the broth to cook another 5 or 6 carrots to serve with the fish.
Chill and serve with generous amounts of horseradish. (The Polish side of me can get behind the horseradish).