In the Jewish culture, gefilte fish is prepared as meal for the Passover. As described, gefilte fish are fish dumplings made from the fish of your choice, eggs, matzo meal and various seasonings. The dish is offered commercially and can be prepared at home to suit your required taste.
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- Canned gefilte fish
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small onion, sliced
- Can opener or knife
- Cooking pot
- Slotted spoon
- Dish or plate
- Using a can opener (or knife, but do be careful!), open the can of gefilte fish. Pour out the fish—and don’t leave out the gelatin—into the cooking pot.
- Next, add the vegetables and mix the ingredients together.
- Put the pot over medium heat and boil the gefilte fish and veggies. After boiling, reduce the flame and simmer for at least 10-15 minutes. You can also simmer this for up to 2 hours but be sure to add 1-2 cups of water and stir intermittently.
- Remove the fish and veggies from the pot using a slotted spoon. Put them all on a dish and set aside to cool.
- When the gefilte fish and veggies are cool enough, you can then slice the fish. You can also serve the fish whole (not in slices). Enjoy your gefilte fish with the veggies on the side.
- You can also eat the gefilte fish without reheating it. But if you want it reheated, avoid bringing it into the boil as the fish may disintegrate and the veggies, very soft.
- Serving Size: 113g
- Calories: 70
- Sodium: 280mg
- Fat: 2g
- Carbohydrates: 7g
- Protein: 7g
- Cholesterol: 20mg
Keywords: Canned Gefilte Fish,