Gefilte Fish A La Veracruzana
I am so excited to have my daughter Alex with me in the kitchen for Rosh Hashanah, making this new fusion recipe! This year I have decided to be a little daring. I have taken the traditional Gefilte Fish recipe I learned from my Mother-in-law, (Bobe), and have changed the types of fish she combines. With the traditionally used carp, I combine red snapper, and I finish by cooking the fish in a tangy yet sweet Mediterranean style sauce, which originated in the Mexican state of Veracruz. This recipe adds a flair to Gefilte Fish unlike any other. We are having many guests so I am making a large amount of fish; about 3 dozen fish patties. If you are having a smaller crowd the recipe can easily be halved. For the holidays this year, like Alex and me, be adventurous and go out on a Mexican limb!
The recipe is made in three steps: The Fish Broth, The Fish Mixture, and The Veracruzana Sauce.
1/2 large onion sliced thinly
3 medium carrots sliced into rounds
3 celery ribs whole
Fish bones from 4 pounds of carp
Place all of the broth ingredients in an eight to ten quart saucepan, and bring to a boil, lower heat, cover and simmer for 15 minutes.
Remove from heat and then remove the bones from the broth, keeping the broth hot on low heat, while you make the fish mixture.
4 pounds ground carp
2 pounds ground red snapper
2 large carrots – peeled and ground
½ large onion – peeled and ground
4 large eggs
¾ cup matzoh meal
1-½ tablespoons fine sea salt
1-½ teaspoons white pepper
Place all of the ground fish, carrot and onion in a large bowl and mix.
Add matzoh meal, eggs, salt and pepper and with hands mix gently but thoroughly, until fish is light in texture and holds its shape.
Using damp hands take about 1/3-1/2 cup quantities of the fish mixture, shape into oval patties, and gently drop into the fish broth, which is hot but not boiling. When you have dropped the last fish patty into the broth, raise the heat to and simmer for 1 hour.
2 tablespoons olive oil
4 garlic cloves whole
1 cup onion diced
2 garlic cloves finely minced
4 cups tomatoes diced
6-8 oz. jar capers
8-10 oz. can green olives, juice included
1/3 cup parsley
2 bay leaves
1/8 teaspoon cinnamon
¼ teaspoon dried oregano
2 cups water
salt and pepper to taste
Place oil in a large saucepan and heat. Add the 4 garlic cloves and sauté for a few minutes, removing them from the oil when they begin to turn golden. Add the diced onion and stir until translucent. add the minced garlic, mix for 2 minutes and then add the diced tomatoes. stir and then allow to simmer for 5 minutes. Add the parsley, bay leaves, oregano, salt and pepper to taste, and simmer 10 more minutes.
After the Gefilte Fish has simmered for 1 hour in the fish broth, transfer the fish loaves to the pan containing the Veracruzana Sauce, and Retain the carrots from the fish broth for garnish. Simmer the fish in the Veracruzana Sauce for 3o minutes more, and then remove from heat. Arrange the fish patties on a platter and cover with the sauce from the pan. Garnish with the cooked carrots and fresh parsley. Gefilte Fish A La Veracruzana tastes better when served warm or hot.
L’Shana Tova to everyone!
Sounds great Susan! Shana Tovah to all of you!!!
Thanks Irene, Shana Tova and lots of love to all of the Saigers!
this sounds amazing. I have never had gefilte fish served hot. We always have the traditional way. I am going to try this for Succot. It must be wonderful for you to have your favorite eldest daughter (learned that from Isaac) carrying on her Bobe traditions while making new ones with her mother.
I am so glad that you are having a lot of people to savor your wonderful cooking and the Schmidt Family hospitality.
Shana Tova to all, estelle
Thanks so much Stellie, Shana Tova to all of your family as well!