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.
Related Articles
How to Cook Hog Fish
How to Cook a Bullhead Fish
How to Make Fish Taco Sauce
How to Brine Fish Before Cooking It
How to Make Baked Haddock in a Foil ...
How to Pan-Sear Swordfish
How to Bake Fish With Panko Crumbs
How to Grill a Cod Fish
How to Pickle Fish
How to Cook Salmon in Pineapple Juice
How to Cook Couscous With Chicken Broth
How Do I Pan Fry Fresh Fish With a ...
How to Cook Bluefish
How to Fry Fish That Was Frozen
How to Bake Lingcod
How to Cook Frozen, Boneless & Skinless ...
How to Cook Red Snapper Jamaican Style
How to Bake Boneless Skinless Tilapia
How to Preserve Lemon Juice
How to Cook Trevally
References
Writer Bio
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.