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Spicy Gefilte Fish Balls


Food and prop styling by Renee Muller | Photography by Moishe Wulliger

Many of us love the smell and taste of gefilte fish but after eating it week after week Shabbos after ‎Shabbos it can get a bit stale. This recipe is a great way to elevate the fish to something totally ‎different yet still give you the comfort of the Shabbos table.‎




  • oil for sautéing
  • 3 shallots diced
  • ½ yellow pepper diced
  • ½ orange pepper diced
  • ½–1 jalapeño pepper diced (depending on how hot you like it)
  • 1 28-oz can diced tomatoes
  • 1 16-oz can tomato sauce
  • 1 loaf gefilte fish defrosted (you may substitute another type of fish)
  • ½ tsp each salt basil parsley and bay leaf




Heat the oil in a large deep skillet and sauté the shallots over medium heat covered until translucent. Add diced peppers and sauté 6 minutes. Add diced tomatoes tomato sauce and spices and bring to a simmer. Form the gefilte fish in 10–12 fish balls and drop them into the simmering sauce. Cook for 30 minutes over low heat. Serve hot.

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Tagged: Recipe