Canned Gefilte Fish
Gefilte fish is one of those recipes where touch and taste are essential ingredients. This recipe is as good as hundreds of other successful different recipes from different regions of the world
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Servings: 4 people
Calories: 70kcal
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Equipment
Ingredients
- 2 carrots chopped
- 2 celery stalks chopped
- 1 small onion sliced
Instructions
- 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.
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Notes
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.
Nutrition
Serving: 113g | Calories: 70kcal | Carbohydrates: 7g | Protein: 7g | Fat: 2g | Cholesterol: 20mg | Sodium: 280mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.