How to Cook Canned Gefilte Fish

by Daisy Cuinn

Items you will need

  • 2 chopped carrots
  • 2 chopped celery stalks
  • 1 small sliced onion
  • Cooking pot
  • Slotted spoon

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.

Step 1

Open the can of gefilte fish. Pour the entire can, including the gelatin, into the cooking pot.

Step 2

Add the vegetables to the pot and stir.

Step 3

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.

Step 4

Remove the gefilte fish and vegetables from the pot with a slotted spoon and place them on a plate to cool.

Step 5

Slice the cooled gefilte fish before serving, or serve whole with the vegetables on the side.

Tips

  • Serve gefilte fish as an appetizer or first course.

About the Author

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.