Spicy Gefilte Fish Balls

Rabbi Hanoch Hecht Rabbi Hanoch Hecht
5.0 (1 reviews)

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

50m 10
Easy Low Fat Low Carb No Refined Sugar Pescatarian Parve

Directions

Make the Gefilte Fish

  1. Heat the oil in a large deep skillet and sauté the shallots over medium heat, covered, until translucent. Add diced peppers and sauté six minutes.

  2. Add diced tomatoes, tomato sauce, and spices and bring to a simmer.

  3. Form the gefilte fish into 10–12 fish balls and drop them into the simmering sauce. Cook for 30 minutes over low heat. Serve hot.

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2 Comments

Leah Cohen •

Would like to serve these Shabbat lunch. Can they be served at room temperature?

Chana Fox Kosher.com Team •
Reply to Leah Cohen

Hi Leah, This fish is best when served hot.
-Chana Tzirel from Kosher.com

Michal Cohen •

Double recipe Hi
if I want to double the recipe do i double all the ingredients or just the fish ?