Recipe by Sheva Ainsworth

Stuffed Fish

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Parve Parve
Easy Easy
6 Servings
1 Hour, 30 Minutes

A twist on the already beloved gefilte fish loaf. Loaded with carrots, leek, and fennel, this dish will be enjoyed by all who try it. Pair it with my chrain tahini dip!   Yields 5 and 1/2 x 8 inch loaf pan


Stuffed Fish

  • 2 tablespoons olive oil

  • 3 carrots, finely diced

  • 1 cup finely sliced leeks

  • 1 cup finely diced fennel

  • salt

  • white pepper

  • 3 eggs

  • 1/4 cup Manischewitz Matzo Meal

Chrain Hummus

  • 2 tablespoons olive oil

  • 1/4 cup water

  • 3 tablespoons chrain


Prepare the Stuffed Fish


Preheat oven to 375 degrees Fahrenheit. Grease a 5 and 1/2 x 8 inch loaf pan with cooking spray.


In a sauté pan warm the oil on medium heat. Once heated, add the carrots, leek, and fennel and sauté for 10 minutes, adding salt and white pepper to taste. Remove from heat and let it cool while you do the next steps.


In a medium bowl, place the defrosted gefilte fish and mash it with a fork.


In a small bowl, whisk the eggs, matzah meal, vegetable stock, salt, white pepper, and sugar.


Whisk until thoroughly combined. Add it to the bowl of gefilte fish. Then add the cooled vegetable mixture. Mix it all together with a fork and then place it into your prepared pan.  Sprinkle the top with sweet paprika. Spray cooking spray on a sheet of silver foil and cover the pan (to prevent the fish from sticking to the top).


Bake in the oven for one hour. Let it cool completely before slicing. Garnish with fresh dill if desired.


Can stay fresh in the fridge for three to five days.

Prepare the Chrain Hummus


Combine all the ingredients in a food processor and purée until smooth. Add more water for desired consistency. Add salt to taste.


Sponsored by Ungar’s

Stuffed Fish

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David Cohen
David Cohen
2 years ago

Love it. Really (really) easy to prepare and tastes delicious.