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Parve
Easy
10 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
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
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
1 loaf Ungar’s Gefilte Fish, (or sugar-free gefilte fish) defrosted (you may substitute another type of fish)
1/2 teaspoon salt
1/2 teaspoon Dorot Gardens Frozen Basil
1/2 teaspoon Dorot Gardens Frozen Parsley
1/2 teaspoon bay leaf
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.
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Would like to serve these Shabbat lunch. Can they be served at room temperature?
Hi Leah, This fish is best when served hot.
-Chana Tzirel from Kosher.com
Double recipe Hi
if I want to double the recipe do i double all the ingredients or just the fish ?