Gefilte fish, “the” Jewish food for Shabbos and holiday festivities, was invented by some ingenious Jewish women many generations ago to help diners avoid tangling with bones while they ate. The word itself means “filled” in Yiddish, referring to the original practice of filling the fish’s skin with ground fish.
This original recipe comes straight from my recipe tester, Joy’s father-in law, a Philly native like me. It offers an interesting, unexpected flavor.
Spiced Gefilte Fish
Servings
8 Servings
Ingredients
- 1 22-ounce loaf frozen gefilte fish
- 1 10-ounce bag frozen chopped onions
- 1 1-pound bag frozen, crinkle cut carrots
- 2 stalks fresh celery chopped
- 1/4 teaspoon dried dill weed or 1 sprig fresh dill
- 1/4 teaspoon dried parsley flakes or 2 sprigs fresh parsley
- 1/4 teaspoon celery seed
- 1/8 teaspoon dried thyme or 1 sprig fresh thyme
- 1/8 teaspoon ground allspice
- 8 to 10 capers
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups water
Instructions
- Preheat oven to 350°F.
- Line a 9 x 5 x 3-inch loaf pan with onions, carrots and celery.
- Rinse frozen gefilte loaf under water to remove label and parchment wrapper and place in loaf pan.4. Sprinkle dill weed, parsley, celery seed, thyme, allspice, capers, salt and pepper evenly over fish. Pour water in loaf pan around sides of fish and cover with foil.
- Bake for 2 1/2 hours.
- Transfer fish and vegetables to a sealable container, cover and refrigerate until cold, at least 4 hours.
- Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) – BUY NOW
I just made this today, with my frozen Gefilte fish that I didn’t get around to during Pesach. It turned out perfect! I used whole fresh carrots (and onion and celery) because I didn’t have frozen. I cradled the carrots in the long celery pieces, put the fresh onion chunks around the sides, put the fish log on top, and topped with the herbs. So the carrots were cooked just to perfect firmness; I just sliced them.
Thanks so much, Jamie Geller. It was totally Quick and Kosher! It sits so well on my tummy, too, which has gotten fussy, especially towards evening.
yes COLD! of course it can be enjoyed room temp but I much prefer it COLD right out of the fridge 🙂 I actually platter it and keep it in the fridge until JUST before serving. Thanks Betty so much I am so so happy you love the show and my recipes. Here is the link to the recipe for baked fish fusilli: http://www.joyofkosher.com/recipes/fish-fusilli/
Is this dish to be eaten cold?
Love your show. Love the dishes you make. Also where might I find the recipe for the baked fish fusili?
Betty
Can I freeze the fish after it is cooked?
people do freeze gefilte – I am not a huge fan bc I think it gets a bit water logged (and the veg here is just too soft to handle being frozen, again 🙂
Can I freeze this gefilte fish dish after its cooked?
Hey Mir – yes fresh should be fine (using the frozen veg is simply a slicing and dicing time saver and cause I like those cute crinkle cut carrots 🙂
can you use fresh onions and carrots or do they need to be frozen?
Thanks
Tibie – you are a QUEEN!!!! you are awesome – and hysterical and did I say awesome!
Had to line up my no Gefilte friends and family. Made outrageous promises. Taste party with tiny bites, I am a new kitchen queen, at age 86.
which I am 🙂 so happy we agree! thanks for taking the time to comment.
it’s a goodie!
YAY awesome! thanks for sharing!
I made this and it was super easy and very tasty, nice for a change of pace if you are bored with just plain old gefilte
This was really good. We are not gefilte fish fans but we really liked this. Less fishy-more flavor-not too time consuming. Would def make this again.
This recipe looks fantastic!