Recipe by Rabbi Hanoch Hecht

Spicy Gefilte Fish Balls

Spicy Gefilte Fish Balls add or remove this to/from your favorites
Parve Parve
Easy Easy
10 Servings

No Allergens specified

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


Spicy Gefilte Fish Balls

  • oil, for sautéing

  • 3 shallots, diced

  • 1/2 yellow pepper, diced

  • 1/2 orange pepper, diced

  • 1/2 – 1 jalapeño pepper (depending on how hot you like it), diced

  • 1 (28-oz./450-g.) can diced tomatoes

  • 16 ounces (800 grams) Gefen Tomato Sauce


Make the Gefilte Fish


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.


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


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.

Spicy Gefilte Fish Balls

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Michal Cohen
Michal Cohen
6 years ago

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

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