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.
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
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
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.