This is not your Bubbe’s gefilte fish. Boil your gefilte loaf in a hot and hearty tomato sauce that will magically transform this Shabbos classic into a gourmet masterpiece! There’s no going back. Watch how Yussi pulls it all together.

Directions

1. Slice, dice and chop all vegetables.

2. Sauté in olive oil.

3. Add tomatoes, tomato sauce, and tomato paste.

4. Add wine, water and seasonings.

5. Bring to a boil and place frozen gefilte fish loaf in boiling pot and let it simmer on medium-low flame for an hour and a half.

6. Serve, enjoy, and leave Yussi some feedback!

Recipe tags

Appetizers Apps Baby bella mushrooms Celery Chili peppers Cooked Coriander Cumin Curry Dairy free Garlic Gefilte Gefilte fish Gefiltefish Jalapenos Kosher Moroccan food Leeks Moroccan Moroccan cuisine Moroccan food Morrocan Morrocan food Mushrooms No mayo No mayonnaise Non-dairy Pareve Parve Sefardic Sephardic Shabbos Snaps Kosher Snapskosher Spicy Starters Stews Tomato sauce Traditional White wine

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Norman Mutterperl

2 years ago

Turned out great do we serve it hot warm or room temperature ty in advance for your ans

Tamara Jakobs

3 years ago

Can I leave out the spicy ingredients ? Tasted amazing but my shvigger is coming for shabbos and she doesn’t like spicy food.

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So}mouwmin

3 years ago

Reply to Tamara Jakobs

Yes, you can leave out the spicy ingredients.

Marcia Levinson

4 years ago

Question about quantity How much is 1 can of crushed tomatoes? 8 Oz? 14oz? 28 oz?

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Estie

5 years ago

scrumptious new twist on gefilte fish I admit that this is a patchke but oh is it worth it! delicious savory and healthy low sugar option to gf! usually cant get fresh cilantro with a good hechsher so I’ve had to skip it but it’s delicious even without it. We even make extra sauce to use as an extra dip. Thank you Yussi!

Chaia Frishman

5 years ago

Reply to Estie

Delish.

Karen Schiffmiller

5 years ago

Moroccan-style gefilte fish Thanks for this recipe – it looks wonderful! A couple of things: the video featured uses a “squash” that’s not listed in the written form of the recipe (is that zucchini?). Additionally, some of the measurements (specifically the water and wine) differ as well. But my main question is: can you use this recipe with other kinds of fish, specifically Nile Perch (yes, I live in Israel) fillets? Thanks!

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