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.
- Cook Time
- Prep Time
- 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
1. Preheat oven to 350°F.
2. Line a 9 x 5 x 3-inch loaf pan with onions, carrots and celery.
3. 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.
5. Bake for 2 1/2 hours.
6. 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