Spicy Gefilte Fish Balls

Elevate the fish to something totally ‎different, with all the comfort of the Shabbos table

1 min read 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.