Too many people are stuck in a rut when it comes to gefilte fish. Take it out of the jar, add a dollop of horseradish and carrot. But this recipe from frequent MJL contributor and cook extraordinaire Avigail Hurvitz-Prinz shakes up the classic, offering something that will surprise and delight everyone at your seder.
2 Tablespoons Olive oil
1 onion, diced
1 carrot, diced
1 large can of crushed tomatoes (800 grams)
1/2 cup dates (diced)
½ cup raisins
2 Tablespoons cinnamon
2 Tablespoons cumin
a pinch red pepper flakes
a pinch sugar
1 Tablespoon salt
1 teaspoon black pepper
1 quart water
gefilte fish, either frozen roll or jarred
Saute onions in oil over medium high heat until translucent.
Turn the heat down to medium and add the carrots. After the carrots have softened a bit, add the spices, the can of tomatoes, the dried fruit and the water. Raise the temperature and bring to a boil, then turn down to simmer.
For Frozen Gefilte Fish
Add frozen fish loaf according to the instructions on their package which will likely be something like the following.
Return to boil. Reduce heat to simmer, cook for 90 minutes covered. Refrigerate. Remove paper, slice and serve at room temperature.
For Jarred Gefilte Fish
After simmering the tomato stock for about an hour follow this recipe.
(This is cheating for those of us who don’t have easy access to frozen gefilte fish.)
Open the jar and place the gefiltes in the tomato sauce for about a minute. Serve at room temperature.