Gefilte Fish With Parsley Sauce Recipe

Name: Gefilte Fish With Parsley Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 large onions, peeled and sliced thin; 3 medium shallots, peeled and sliced thin; 1 fennel bulb, thinly sliced; 1 leek, cleaned and sliced into thin rounds; 3 garlic cloves, peeled and sliced; 1/2 inch piece gingerroot, peeled and grated; 2 tablespoons flour or 2 tablespoons matzo meal; 2 cups dry white wine or 2 cups vegetable stock; 1 bay leaf; salt & fresh ground pepper; 2 cups water; 1 cup chopped fresh parsley; 1 frozen loaf gefilte fish

Servings: persons

2 tablespoons olive oil
2 large onions, peeled and sliced thin
3 medium shallots, peeled and sliced thin
1 fennel bulb, thinly sliced
1 leek, cleaned and sliced into thin rounds
3 garlic cloves, peeled and sliced
1/2 inch piece gingerroot, peeled and grated
2 tablespoons flour or 2 tablespoons matzo meal
2 cups dry white wine or 2 cups vegetable stock
1 bay leaf
salt & fresh ground pepper
2 cups water
1 cup chopped fresh parsley
1 frozen loaf gefilte fish

1
Heat the olive oil in a large pot or dutch oven. Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes. Stir in the flour and cook until it is fully mixed.
2
Add the wine, bay leaf, thyme, salt and pepper to taste. The water and 2 tablespoons of the parsley. Bring to a boil and simmer for about 20 minutes. Place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer. Simmer uncovered 1 1/2 to 2 hours, turning occasionally.
3
Transfer fish carefully to a large platter and slice. Pull out the onions from the pot either by straining it or using a slotted spoon, discard. Heat liquid over high heat to reduce the liquid by half, it should take about 20 minutes. Pour over the fish and refrigerate for at least 2 hours.
4
Serve cold sprinkled with the rest of the parsley and a side of horseradish.
5
I found that after it had simmered for about 1 1/2 hours the sauce had already reduced by half so I didn't reduce it further. Also, I did not use the ginger.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 large onions, peeled and sliced thin, 3 medium shallots, peeled and sliced thin, 1 fennel bulb, thinly sliced, and more.

Yes, Gefilte Fish With Parsley Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gefilte Fish With Parsley Sauce

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