Dipping Challah in Boiling Sauce, Special Plate for Fish
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Question
Is it permissible to dip challah in the fish sauce on Shabbat even if it is boiling to the extent that it would cause one's hand to recoil? And is a special plate required for fish? Are there those who practice this way?
Answer
Hello,
A. There is a dispute among the poskim (Jewish legal authorities) on this matter. According to the Mishnah Berurah, if the sauce is boiling and in a second vessel, one should not dip the bread into it. However, if the sauce is in a third vessel, it is permissible to dip the bread there.
[A first vessel is the one in which the dish was cooked. A second vessel is one into which the dish was transferred from the first pot. A third vessel is one into which it was transferred from the second vessel].
B. There is no prohibition against the absorption of fish into meat and vice versa, except in the case of an actual mixture or sauce. Therefore, there is no need to designate separate cutlery and pots for meat and fish. However, some are stringent and designate separate utensils for fish and meat.
Regarding the plate, the matter is even more lenient, as the utensils are placed there dry, and there is no absorption from one utensil to another without sauce. However, it is possible that some are stringent even in this regard, for additional precaution.
Source
A.
See Shulchan Aruch and Rema, Orach Chaim, Siman 318, Se'if 5. And in Mishnah Berurah there, Se'if Katan 47.
It is explained there that the poskim are divided on whether there is cooking after baking or not. They also differ on whether a second vessel cooks things that are easy to cook.
B.
Shulchan Aruch, Yoreh De'ah, Siman 116, Se'if 2-3.