Ingredients

5 lb. fish, white or pike, head
removed & cleaned
3 C. water
1 C. Heinz wine vinegar
1 onion, thinly sliced
1/4 tsp. salt
1/8 tsp. white pepper
10 gingersnaps, crushed
1/2 C. cold water
1/2 C. brown sugar, firmly packed

Cooking Instructions

Slice fish crosswise into thick pieces. Place fish in large saucepan. Add the 3 cups of water and next 4 ingredients. Cover, bring to a boil. Reduce heat and simmer 15 minutes. Meanwhile, dissolve gingersnaps in 1/2 cup cold water, stir into sauce pot, then stir in brown sugar. Simmer, covered an additional 30 minutes. Refrigerate until serving. Sauce will be thick and jellied. Makes 8 servings.
 
 
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