How to Cook Canned Gefilte Fish (5 Steps)
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
Instructions
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Open the can of gefilte fish. Pour the entire can, including the gelatin, into the cooking pot.
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Add the vegetables to the pot and stir.
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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.
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Remove the gefilte fish and vegetables from the pot with a slotted spoon and place them on a plate to cool.
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Slice the cooled gefilte fish before serving, or serve whole with the vegetables on the side.
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