Gefilte Fish With Parsley Sauce

• 2 tablespoons olive oil
• 2 large onions, peeled and sliced thin
• 3 medium shallots, peeled and sliced thin
• 1 fennel bulb, thinly sliced
• 1 leek, cleaned and sliced into thin rounds
• 3 garlic cloves, peeled and sliced
• 1/2 inch piece gingerroot, peeled and grated
• 2 tablespoons flour or 2 tablespoons matzo meal
• 2 cups dry white wine or 2 cups vegetable stock
• 1 bay leaf
• salt & fresh ground pepper
• 2 cups water
• 1 cup chopped fresh parsley
• 1 frozen loaf gefilte fish

1. Heat the olive oil in a large pot or dutch oven. Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes. Stir in the flour and cook until it is fully mixed.
2. Add the wine, bay leaf, thyme, salt and pepper to taste. The water and 2 tablespoons of the parsley. Bring to a boil and simmer for about 20 minutes. Place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer. Simmer uncovered 1 1/2 to 2 hours, turning occasionally.
3. Transfer fish carefully to a large platter and slice. Pull out the onions from the pot either by straining it or using a slotted spoon, discard. Heat liquid over high heat to reduce the liquid by half, it should take about 20 minutes. Pour over the fish and refrigerate for at least 2 hours.
4. Serve cold sprinkled with the rest of the parsley and a side of horseradish.
5. I found that after it had simmered for about 1 1/2 hours the sauce had already reduced by half so I didn't reduce it further. Also, I did not use the ginger.

olive oil, onions, shallots, fennel bulb, garlic, gingerroot, flour, white wine, bay leaf, salt, water, parsley, gefilte fish

Taken from www.food.com/recipe/gefilte-fish-with-parsley-sauce-473650 (may not work)