Gefilte Fish a la Veracruzana

Name: Gefilte Fish a la Veracruzana
Cook time: 35 min
Ingredients: 1 pound red snapper fillets (skin and bones removed); 1 pound flounder fillets (skin and bones removed); ½ white onion (about ½ pound, quartered); 2 carrots (about ¼ pound, peeled and roughly chopped); 3 eggs; ½ cup matzo meal; 2 teaspoons kosher salt (or to taste); 1 teaspoon ground white pepper (or to taste); 3 tablespoons vegetable oil; 1 cup chopped white onion; 1 28oz. can crushed tomatoes; 3 cups fish broth (or water); 2 tablespoons tomato paste; 1 teaspoon kosher salt (or to taste); 1 teaspoon ground white pepper (or to taste); 1 cup manzanilla olives stuffed with pimientos; 12 to 15 pepperoncini peppers in vinegar brine (or more to taste); 2 tablespoons capers

Mexican Style Gefilte Fish

Recipe Yield

20 patties

Cooking time

35 minutes

Rate this recipe

No ratings yet

Ingredients

For the fish patties:

1 pound red snapper fillets skin and bones removed
1 pound flounder fillets skin and bones removed
½ white onion about ½ pound, quartered
2 carrots about ¼ pound, peeled and roughly chopped
3 eggs
½ cup matzo meal
2 teaspoons kosher salt or to taste
1 teaspoon ground white pepper or to taste

For the red sauce:

3 tablespoons vegetable oil
1 cup chopped white onion
1 28oz. can crushed tomatoes
3 cups fish broth or water
2 tablespoons tomato paste
1 teaspoon kosher salt or to taste
1 teaspoon ground white pepper or to taste
1 cup manzanilla olives stuffed with pimientos
12 to 15 pepperoncini peppers in vinegar brine or more to taste
2 tablespoons capers

To Prepare

To prepare the fish patty mixture:

Rinse the fish fillets under a thin stream of cool water. Slice into smaller pieces and place in the food processor. Pulse for 5-10 seconds until the fish is finely chopped but hasn’t turned into a paste.
Turn the fish mixture into a large mixing bowl. Then place the onion, carrots, eggs, matzo meal, salt and white pepper into the same bowl of the food processor. Process until smooth and turn into the fish mixture. Combine thoroughly.

To prepare the red sauce:

Heat the oil in a large pot over medium-high heat. Add the chopped onion and let it cook for 5-6 minutes, stirring, until soft and translucent. Pour the crushed tomatoes into the pot, stir, and let the mix season and thicken for about 5 minutes. Incorporate the fish broth, tomato paste, salt and white pepper. Give it a good stir and bring to a boil. Reduce to a gentle medium simmer, while you roll the gefilte fish.
Place a small bowl with lukewarm water to the side of the simmering sauce. Start making the patties. I make them about 3” long, 2” wide and 1” high, in oval shapes. Wet your hands as necessary, so the fish mixture will not stick to your hands. As you make them, gently slide each into the simmering sauce.
Once you finish making the patties, cover the pot and turn the heat to low. Cook for 25 minutes more. Take off the lid, incorporate the manzanilla olives, pepperoncini peppers and capers. Give it a gentle stir and simmer uncovered for 10 more minutes, so the gefilte fish will be thoroughly cooked and the sauce will have seasoned and thickened nicely.
Serve hot with slices of challah and pickles.