| Recipes |

Spicy Gefilte Fish Balls

image

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.‎

INGREDIENTS

SERVES 8–10

 

  • 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

 

 

PREPARATION

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.

Oops! We could not locate your form.

Tagged: Recipe