Gefilte fish, which can most simply be described as a poached fish dumpling, is a staple during the Jewish high holidays. Made from a mix of regional fish, matzo meal, eggs and seasonings, the preparation of gefilte fish takes all of the work out of fish-eating before it gets to the table, making the dish appropriate for Passover. Canned gefilte fish is fully cooked, and can be eaten cold; to make it taste more like homemade, you can re-cook it before serving.
Open the can of gefilte fish. Pour the entire can, including the gelatin, into the cooking pot.
Add the vegetables to the pot and stir.
Heat the gefilte fish and vegetables until boiling. Reduce the heat and simmer for at least 10 to 15 minutes, up to 2 hours. Add 1 to 2 cups of water for a long simmer. Stir occasionally.
Remove the gefilte fish and vegetables from the pot with a slotted spoon and place them on a plate to cool.
Slice the cooled gefilte fish before serving, or serve whole with the vegetables on the side.
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Delaware-based Daisy Cuinn has been writing professionally since 1997, when she became the features editor for her local biweekly music newspaper. She has been a staff writer and contributor to online and offline magazines, including "What It Is!," Celebrations.com and Slashfood. Cuinn holds a Bachelor of Fine Arts from Temple University.