November Shabbat Meal

This month for Shabbat I have  taken my inspiration from Claudia Roden’s ‘The book of Jewish food’ It is described as ….An odyssey from Samarkand and Vilna to the present day. This book is also a winner of the Glenfiddich food book of the year. For anyone who is interested in Jewish feasts traditions and recipes this book is a must buy, maybe a little on the expensive side but well worth it. My recipe for Barry and Batya’s Shabbat meal this month is’ Sogliole Marinate’……..Which translates as marinated Sole: This recipe is very old, it is a Venetian speciality which may also be known as pesce in saor.The Venetian writer Maffioli tells us that this recipe originated in the Jewish ghetto; it would be prepared Friday and then eaten cold on the Saturday.
For my recipe I used loin cod steaks, 4 large onions, 2 generous tablespoons of sultanas, 2 generous tablespoons of pine nuts, 10 oz  of Spanish Cava, (you could use white wine) 4 tablespoons of white vinegar, sunflower oil for frying, salt and pepper:
Method:
Slice and dice the onions and saute’ in the oil untill translucent, add all other ingredients and simmer on low heat with lid on. After half hour place cod loins on top of sauce, cover with lid and cook further 10 minutes. Turn the heat off and leave in pan. This meal can be eaten hot, or left to cool and eaten cold the next day. Barry and Batya also had a mezze of carrots peppers and cucumber with a humus dip and of course the amazing Challa Bread…a feast

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