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Monday, March 26th, 2012

Passover Recipe: Gefilte Fish

By
Gefilte fish- Passover

Passover celebrates the Jewish post-slavery exodus from Egypt. The holiday begins on the 15th day of the month of Nissan, which typically falls in March or April, and lasts seven or eight nights, dependent on different Jewish sects. Because the Jews fled without warning and thus had no time to let their bread rise, throughout the holiday no leavening of any sort can be eaten.

A Seder, which retells the Passover story with symbolic gestures throughout the meal, is held on the first night. While modern Passover menus comprise many types of unleavened food, traditional Passover dishes include matzoh, matzoh brie–a mix of matzoh and eggs, matzoh kugel–a matzoh casserole, charoset–a mixture of apples, nuts, and wine, charin–horseradish, and gefilte fish, a fish meatball. While the recipe presented below is more traditional, this gefilte fish would be excellent with the addition of curry paste and lemongrass or smoked paprika and hot sauce.

Ingredients:
1/2 lb skinless, boneless salmon fillets
1/2 lb skinless, boneless red snapper or tilapia fillets
1/2 lb skinless, boneless cod fillets
1 large onion
2 carrots
2 eggs
1 1/2 teaspoons salt
1 teaspoon ground white pepper
1/2 teaspoon paprika
1/4-1/2 cup matzoh meal
1/4 cup ice water
2 cups fish stock

Instructions:
1. Boil fish stock in slow cooker (or bring to a boil on stove and transfer to a slow cooker).

2.. Place onion and 1 1/2 carrots in a large food processor. Grind. Scrape down side, add spices, and pulse. Add fish, and pulse until fully ground.

3. Turn fish mixture into a large mixing bowl. Add eggs. Mix thoroughly with a fork. Add ice water. Mix. Starting with 1/4 cup, add matzoh meal a bit at a time until mixture can bind into balls.

4. Shape fish into palm-sized, oval balls. Gently drop into hot stock. Add the remaining 1/2 carrot. Simmer for two hours. To serve, slice the remaining carrot, place the fish onto a dry plate, and top with a carrot slice.

© 2012, Lauren Capitani. All rights reserved.

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ABOUT THE AUTHOR


Lauren Capitani was an early foodie. While her friends were busy watching Family Ties , she was tuned into Graham Kerr and Yan Can Cook, and served her friends and family dishes such as beef wellington and baked alaska while still a teen. After college, Lauren received Masters' degrees in both journalism and business and worked in both subsequent fields. At 29, she decided to rewrite her life and became an assistant teacher. For the first time, her vocation became her avocation. She now has certification in both both elementary and early childhood education and has taught at seven schools on both coasts (and in between). Lauren has lived summers in France, England, Spain, Japan, and Thailand, and has visited more than a dozen other countries. When her own children start limiting their food choices, Lauren turned it into a teaching moment and created One World Whisk, a global cooking initiative for children. The project garnered more than 200 followers before its one-month charter was complete.

Leave us a comment!

2 Comments
  1. CommentsPassover Craft: Seder Placemat | InCultureParent   |  Tuesday, 27 March 2012 at 2:48 pm

    […] and also discusses how to properly perform a Seder and Passover dinner. And check out here for the perfect Passover recipe for gefilte fish. No comments PRINT […]

  2. CommentsGefilte Fish Recipe - The Squishable Baby   |  Tuesday, 26 March 2013 at 4:27 pm

    […] to make a traditional food – so we made Gefilte Fish!  Thank goodness for Stephanie at InCultureParent.  She had the perfect […]









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