How to Cook Canned Gefilte Fish


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.

Things You'll Need

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

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