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Aliza's “Sephardic” Gefilte
fish |
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Recipe contributed by Aliza Bulow,
Denver, CO |
Recipe Ingredients:
- 1 frozen loaf gefilte
fish, no sugar added
- 2 bell peppers, halved
and sliced about 1/4 inch thick
- 2 onions, halved and
sliced about 1/4 inch thick
- 4-8 cloves of garlic,
pressed
- 1 teaspoon cinnamon
- 2 teaspoons cumin
- ¼ teaspoon cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- cayenne pepper to taste
(makes it “hot”)
- 1 jar (about 16 oz)
pasta sauce
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Talk about an anomaly! But
it’s a nice change.
Boil fish loaf in salted water for 60-90
minutes, according to package instructions.
While fish is cooking, sauté onions and
peppers in generous amount of olive oil.
When they become soft, add fresh pressed
garlic (or 1 tablespoon granulated garlic).
Lower heat, add salt and spices, stir and
add pasta sauce.
Simmer for 10 min. Turn heat off.
When fish is done, unwrap, slice into
serving sized portions and arrange in a
single layer in a dish with sides.
Pour sauce over fish, cover, and let flavors
blend overnight.
Serve at room temperature with plenty of
sauce on each slice. No need for chrain
(horseradish).
Tip: Sauce without the fish makes a great
cold side dish! |
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Jewish Denver
--
Fish --
Gefilte Fish --
Sephardic Recipes |
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* An alternate spelling for
“Sephardic” is "Sefardic." |
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Cooking Tips: |
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