2 onions, thinly sliced
2 lemons, sliced
1/3 c. brown sugar
1/4 c. seedless raisins
1 bay leaf
6 slices whitefish, pike or salmon
2 tsp. salt
2 c. water
6 gingersnaps, crushed
1/3 c. cider vinegar
1/4 c. sliced, blanched almonds

Combine the onions, lemon slices, brown sugar, raisins, bay leaf, fish, salt and water in a saucepan. Cover and cook over low heat for 25 minutes. Transfer fish to a platter.

Add the gingersnaps, vinegar and almonds to the fish stock. Cook over low heat, stirring constantly, until smooth. Pour over the fish. Serve warm or cold. Serves 6.