By Mildred Grisberg Benin
(Copyright, 1964, Jewish
Telegraphic Agency, Inc.)
FISH SOUPS
Wherever fish is abundant fish
soups are favorite items on the
menu. The choice of fish used and
the method of preparation reflect
not only national tastes, but region-
al ones as well. Near the shores
of the sea ocean fish are prefer-
red, inland those of the lakes and
rivers. There are fish soups of all
types, from elegant bisques and
hearty chowders to some which
resemble stews as much as they do
soups. In many countries we also
find a whole-meal soup in which
the fish is kept in large pieces.
Our traditional Jewish cooking
has a fish soup of this type, some-
times called Boulba, or Fish-in-the-
Pot. It is made of slices of such
fish as pike or whitefish simmered
with carrots, celery, and onion, and
completed with milk, butter, and
hot, boiled potatoes. We serve it
in a soup bowl, with a piece of the
fish in the center. The broth and
vegetables are first eaten with a
spoon, then the fish with a fork
and knife—very much as we eat
Chicken - in - the - Pot. If preferred,
the fish and potato could be placed
on a separate plate. Most of the
preparation for this soup can be
done in advance, but the milk and
butter should not be added until
just before it is served. For a
small family part of the dish may
be used as a soup with the milk,
butter, and potato added. The rest
may be chilled and served as a
cold dish. The broth will jell.
Another soup of this type made
with tomatoes, garlic, and oil, re-
flects its combined Hungarian and
Turkish origin. This is made with
olive oil in its original version, but
a vegetable oil, part olive and part
vegetable, may be substituted. Rich-
ly flavored bass is selected for
this soup.
Whole pieces of bony fish are
not recommended for children. For
them pieces of boneless fillet could
be simmered in the broth.
FISH SOUP, JEWISH STYLE
(Boulba or Fish-In-The-Pot)
1 pike or whitefish, 21/2 - 3 lbs.
1 teaspoon salt
3/4t teaspoon pepper
3 cups water
2 diced onions
3 medium-small carrots, sliced
1 cup sliced celery
5 medium-small potatoes, boiled
and quartered
2 tablespoons butter.
Cut the head and tail from the
fish and reserve the head. Cut
the body of the fish into 5 slices.
Sprinkle the pieces and the head
evenly with the salt, and refriger-
ate for one hour. Place them in a
4-quart saucepan with the pepper,
water, and onion. Bring to a boil,
then simmer, covered, for 30 min-
utes. Add the carrots and celery
and simmer 30 minutes longer.
Meanwhile peel, quarter, and boil
the potatoes separately. Just be-
fore serving, add the milk, butter,
and potatoes to the soup, and heat
only to the boiling point. More salt
and pepper may be added, if de-
sired. The fish head is not con-
sidered a portion, but since it is
regarded traditionally as a deli-
cacy, may be offered separately.
Serve one piece of the fish with
some of the broth, vegetables, and
potatoes in individual soup bowls.
This amount makes 5 portions.
FISH SOUP WITH TOMATO
1 bass, about 3 lbs.
1 teaspoon salt
2 medium-large onions, diced
2 tablespoons oil, olive or vegetable
4 medium potatoes, boiled and
kept hot
1 green pepper, diced
1 No. 2 can tomatoes
2 cups water
1 small clove garlic, finely minced
1 .'8 teaspoon pepper
1 tablespoon paprika
Cut off the head and tail of the
bass and reserve the head. Cut the
fish into 4 or 5 slices, sprinkle
with the salt, and refrigerate for
one hour. In a 4-quart saucepan,
over medium heat, cook the onions
in the oil until soft. Olive oil or
vegetable, or half of each may be
used. Add the green pepper and
stir for 2 minutes. Add the fish
head, the canned tomatoes, water,
garlic, and pepper, bring to a boil,
then simmer, covered for 10 min-
utes. Remove the head and put in
the rest of the fish and the paprika.
Bring to a boil once more, then
simmer until the fish just flakes,
about 20 minutes. Add more salt
and pepper to taste if desired.
Place one piece of fish and some
of the broth in each of 4 or 5 soup
bowls, add a potato to each, and
serve. If preferred, the fish and
potato may be served on a separ-
ate plate. This amount makes 4
to 5 portions.
*
*
SPICY BEEF
2 1/2 lbs. lean, boneless beef
1 8-oz. can tomato sauce
1 /4 cup soy sauce
lA cup white vinegar
1 /4 teaspoon pepper
Vs teaspoon garlic powder
1/16 teaspoon ground cinnamon
1 /2 cup water
Select a chunky piece of meat
about 3 inches thick. End of steak
is a good choice. Combine the to-
mato sauce, soy sauce, vinegar, pep-
per, garlic powder, paprika, and
cinnamon in a deep bowl. Add the
meat and turn to coat completely
with the sauce. Cover the bowl, and
marinate overnight in the refriger-
ator. Remove the meat from the
marinade, and put the marinade
and water in a heavy 4-quart sauce-
pan. Bring to a boil and add the
meat. Bring to a boil once more,
lower the heat, cover the saucepan,
and simmer about 2 1/2 hours, until
the meat is tender. Skim off any
surface fat. Slice the meat, arrange
on a platter, and pass the gravy
separately. The gravy is delicious
with noodles, rice, or mashed pota-
toes. Any not eaten may be cooked
with diced eggplant for a fine vege-
E bstein-Gorman
Probus Awards to 2 Professors
Troth An 11071/1 ced
Two Wayne State University
faculty members received the
Probus: Club awards for aca-
demic achievement Saturday
night at the club's annual din-
ner at the Sheraton-Cadillac
Hotel. Theodore M. Petok, presi-
dent of the club, made the
presentation.
Honored were Dr. Fritz Redl,
professor of behavioral sciences,
College of Education, and Dr.
William W. Wattenberg, direc-
tor of the delinquency control
training center at WSU. Both
received $500 grants without
restrictions.
The presentation marked the
second time that the club, an
organization of 100 Jewish busi_
ness and professional men, has
table dish. This amount of meat and
gravy serves 7 to 8.
BOILED FLANKEN DINNER
21/4 to 3 lbs. well-trimmed brust
flanken
5 cups water
Salt and pepper to taste
1/4 teaspoon ginger
5 tender young carrots, scraped
5 small onions, peeled
3 stalks celery, sliced
1 pia
s z ce l ):age frozen peas (10 oz.
21/4 cups cooked 1A-inch noodles
1/4 cup minced parsley
Have the flanken cut into pieces
about 3 inches long. Place in a soup
kettle, add the water, salt, pepper,
and ginger. Bring to a boil, then
simmer, covered, for about 11/2
hours, until the meat is almost ten-
der. Add the carrots, celery, and
onions, and cook gently about 30
minutes longer, until meat and
vegetables are tender. Add the peas,
noodles, and parsley, and simmer
for 5 minutes. Slip the bones out
of the meat, skim off any surface
fat, and serve in soup dishes. This
makes 5 portions.
Wilno Beef Products
Wilno Kosher Sausage Co. of
Chicago, for more than 70 years
a producer of Kosher delicates-
sen products, announces that its
pure beef corned beef, bologna,
salami and frankfurters are
strictly kosher for Passover and
are now available at neighbor-
hood stores.
All Wilno kosher products are
produced under the supervision
of Or t h o d ox rabbis Boruch
Rabinowitz and Ben Zion Rosen-
thal. In addition, there are two
"mashgichim" w h o constantly
supervise production to guaran-
tee that they are kosher for
Passover.
MISS CAROL
honored WSU faculty members.
Other gifts and grants have
been made to individual Detroit
hospitals and charities, while
more than 50 students have
been assisted in the completion
of their college careers by the
club.
goundations
Ay ,Nutii
Corsets-Brassieres
Expertly Fitted
20127 W. 7 MILE RD.
538-5575
Parking in Rear
EBSTEIN
NATHAN & IRVING'S
Mr. and Mrs. Martin Ebstein
of Gilman Ave., Livonia, an-
nounce the engagement of their
daughter Carol Ann to Arnold
Gorman, son of Mr. and Mrs.
Philip Gorman of Ohio Ave.
A June 6 wedding is planned.
Kosher Meat & Poultry Market
We carry the largest selection
.IMIIN.1 ■ 11•11111••• ■ aw
SAVE
TIME
SAVE
MONEY
THE
of prime and choice meats
INVITATION HOUSE
and poultry.
KE 3-2857
For a Complete Line of:
Personalized Invitations,
Napkins, Matches, Ceramics,
Announcements, etc.
SHOWN BY APPOINTMENT
IN YOUR HOME!
MAX HOROWITZ
CHECK! OUR DAILY POSTED PRICES
Free Delivery
18275 WYOMING
U N 1-7237
We Have Just Received A Shipment of Delicious Israeli Oranges!
EXTRA SUPER
SPECIAL!
Lean, Tasty
STRICTLY
SUPER SPECIAL I
GEISHA BRAND
HILLS BROS. or
Fresh, Smoked
IMPORTED
BEECHNUT
White Meat,
COFFEE
Delicious
PASTRAMI
SABLE
By Piece or
Sliced
Plain or
Peppered
996
996
SUPER SPECIAL !
WHITE STAR
Creamy Rich
EXTRA SUPER
SPECIAL !
Tastiest of
Canned Fish!
GEISHA
Imported
SOUR
CREAM
Pint
Cart.
3 9C
Solid Pack
Reg., Drip, Fine
TUNA
3 Cans 95'
FAMOUS
KRUN-CHEE
SWEET
PEAS
4 Cans 99`
5
69`
Lg.
14-0z.
Bag
No Coupon Needed!
LIBBY'S
POTATO
CHIPS
HALIBUT
Lb. 63`
Can
No.
303
Cans
9
We Reserve
Right to Limit
Quantity.
MT. WHITNEY
Special
Super Colossal
RIPE
OLIVES
5` 2
Redeem Your News-
paper Coupon Now!
75c
Tall
Cans
ROLAND BRAND
Imported
MANDARIN
ORANGES
3 Cans 69`
DAIRY SPECIALS
RICH'S
All Vegetable
COFFEE
RICH
Use As
Coffee Cream!
19 ` Pint
Fancy Imported
AUSTRIAN ALPS
Assorted
MAN ISCH EWITZ!
GRUYERE
CHEESE
12 Por.
Pkg.
SPRY
NEW FROM
29`
PURE
Kosher, Parve!
VEGETABLE
MARGARINE
1-Lb.
Pkg.
SHORTENING
3 Lb. Can 65c
29`
GOOD HOPE
WISHBONE
ITALIAN
DRESSING
8-0z.
Btle.
3
1c
BRAND
IMPORTED
SARDINES
4
In Tomato Sauce
15-0z. 99
Oval
Cans
.
FROZEN FOOD SPECIALS
Mr. 'G' French Fries
or Crinkle Cut
POTATOES
9-Oz.
pkg. 1 O c
Banquet
Delicious
DINNERS
$ 00
3 pkgs.
1
JESSIE JEWEL
Young
CHICKEN LIVERS
8-0z. 2
pkg. a
3
c
Frozen Fresh
Jumbo
BLUEBERRIES
Pt.
Bask.
29`
JESSIE JEWEL
SUTTON BAY
WAGNER'S
CROWN BRAND
TRAY PACK
PURPLE
PLUMS
ORANGE
DRINK
KOSHER
CUT-UP
FRYERS
2-Lb.
Pkg.
DILL
PICKLES
No. sir 4 a ,tes $100
4
89`
21/2
C ans
Jar
4.9`
PRODUCE SPECIALS*
ROYAL GELATIN
NESTLE'S
DESSERTS
DECAF
Variety of Flavors
2
6-0z.
Boxes
29c
INSTANT
COFFEE
51
.fliz
95c
TASTY
VINE RIPENED
TOMATOES
Full
Pint
Basket
25`
Sweet
SUNKIST
NAVEL
ORANGES
Large Size
44 c
doz.
U.S. NO. 1
FRESH, RED
MACINTOSH
APPLES
RIPE
Strawberries
Pint
Box
29`
3
*Produce Specials Good Friday, Saturday and Sunday
lbs.35
23—THE DETROIT JEWISH NEWS—Friday, March 6, 1964
Jewish Meals