My Moms Legendary Galicianer Sweet Gefilte Fish Recipes

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MY MOM'S LEGENDARY GALICIANER (SWEET) GEFILTE FISH



My Mom's Legendary Galicianer (Sweet) Gefilte Fish image

My mother's gefilte fish is the stuff of legends. We have tried to reproduce it for years, with little success. We have watched her make it, measured, copied, you name it. Still, it is just not the same as the fish my mom makes. Hers is so delicious, even to people who just despise gefilte fish, that friends and family members will travel across the continent to have some. A tough act to follow. That said, here is the best approximation of my mom's classic fish that I can come up with. At least for now. I hope your family loves it as much as we do.

Provided by Sarah Chana

Categories     Whitefish

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 14

2 lbs white fish fillets, ground
3 large onions, ground into the fish
6 extra large eggs
2 1/2 teaspoons salt (approx)
3/4-1 cup sugar (no, this is not a typo)
5 dashes black pepper
2 -2 1/2 cups matzo meal (more or less)
2 small onions, sliced
2 carrots, sliced on a diagonal
salt
pepper
sugar
fish bones (optional)
water

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Steps:

  • Mix together fish, onions, eggs, salt, sugar, pepper until very thoroughly blended.
  • If you are my mother, or not as squeemish as her daughter, you taste it at this point (yes, raw) and adjust seasonings to taste. If you are me, you just pray that it is well-seasoned and move on.
  • Add matzo meal slowly, mixing very very well, until it is almost thick enough to shape into balls, but just a bit softer. (How's that for imprecise?).
  • Cover the bowl, and refrigerate for at least one hour, or even overnight.
  • At this point, you can shape the mixture into balls or loaves and freeze for future use, but no one ever does because deferring this gratification for that long is just impossible.
  • Make the broth: In a large soup pot, mix the broth ingredients.
  • Bring to a boil, then simmer for at least 30 minutes or so. It should be sort of golden in color. Taste to adjust seasoning. The broth should be sweet and a little salty.
  • Form the fish mixture into balls, cylinders, loaves -- whatever.
  • Add to broth, bring to a boil again, and then lower to a very slow boil for 1 hour and 15 minutes.
  • Cool. Eat. Enjoy.

Nutrition Facts : Calories 189.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 107.8, Sodium 440.2, Carbohydrate 25.9, Fiber 1.4, Sugar 11.4, Protein 14.7

GEFILTE FISH WITH TRI-COLORED PEPPERS



Gefilte Fish With Tri-Colored Peppers image

This is my favorite way to make gefilte fish! It comes out delicious and looks beautiful. I buy the frozen pre-made loaves, but I know there are recipes on recipezaar to make them from scratch if you prefer.

Provided by mosma

Categories     Kosher

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 loaf frozen gefilte fish
1/4 cup oil
1 yellow pepper, cut into strips
1 orange bell pepper, cut into strips
1 red pepper, cut into strips
1 onion, cut into strips
1/2 cup ketchup
garlic powder (to taste)
black pepper (to taste)

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Steps:

  • Defrost gefilte fish loaf just enough so you are able to unwrap it. Unwrap and place in 9 x 13 pan.
  • Preheat oven to 350.
  • Heat oil in skillet. Fry onion until soft and then add peppers and continuing frying until everything is tender.
  • Add ketchup, garlic powder and black pepper.
  • Stir well.
  • Pour pepper mixture over gefilte fish loaf. Cover with aluminum foil and bake for 1 hour.
  • Serve warm or cold!

Nutrition Facts : Calories 97, Fat 7, SaturatedFat 0.9, Sodium 168.7, Carbohydrate 9, Fiber 0.9, Sugar 4.6, Protein 1

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