Spicy Gefilte Fish Balls
| November 30, 2016
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.
