gefilte fish

...now browsing by tag

 
 

Moroccan Fish Balls

Tuesday, May 12th, 2015

If there is one store I wish every Jewish community around the world would have, it would be Benz’s Gourmet. The local gourmet kosher shop is celebrating it’s 12th anniversary and we’re feasting on a special gefilte fish recipe in their honor!

Benz’s carries everything from artisan cholov yisroel cheese (imported from France!), smoked fish, caviar, beer, as well as specialty baking and gluten free products. They boast a huge olive bar and a whopping 27 varieties of herring. Whether I’m looking for a gourmet kosher product (like truffle oil), or I’m in the mood for fresh fish, I head on over to Benz’s. Thankfully, it’s just a few blocks away!

What I love about the store is that they are constantly on the lookout for new kosher products. If there is ever an item that I can’t find locally, I ask Benz’s to order it for me, and they do! Recently, I needed rosewater for an upcoming Shavuot recipe, and I couldn’t find it anywhere. I gave them a call and it was in the store just a few days later. Now that’s what I call good service!

Besides for Benz’s gourmet selection, they also carry traditional gefilte fish, a family recipe that they’ve been perfecting for over 30 years. I’m always looking to change up traditional gefilte (‘cuz reinventing traditional food is what I do best!) and Benz’s gefilte fish offers me the perfect canvas to build my hybrid recipe.

I don’t know about you, but the more I cook, the more I appreciate savory food. And the more I experiment, the more I realize that you don’t need to use a lot of sweetener in your cooking. My mom doesn’t agree, and neither does my Bubby. They’re ashkenazi food is loaded with sugar, the more the merrier.

If you ask me, sugar is just a fill-in for the absence of flavor. If you build layers of flavor and spice, there’s no need to load sugar into savory food. Look at gefilte fish – most Jewish Bubby’s cook it up in stock made of onions, carrots and celery (the good stuff!), they season to taste with salt and pepper and then they go ahead and pour a boatload of sugar into the pot. I grew up on that stuff, so I know. And don’t get me wrong, it even tastes good. So does candy.

I don’t want to carry on the sugar torch, so I’m trying to condition my kids to like savory foods. I don’t overload my salad’s with sugar, and I make spicy roasted chickpeas as a snack instead of cake. That’s not to say that my kids don’t get to pick their favorite sugary cereal as a Shabbat treat. Believe me, they have their fill of sugar. But I try. And all Bubby’s everywhere are questioning my better judgement!

Sephardic Bubby’s have been serving chraime for years. it’s a popular Moroccan dish of fish cooked in a spicy tomato sauce, and it’s usually made with white fish or salmon. I decided to shake things up by using prepared gefilte fish, ‘cuz that’s the way I roll (pun intended). I incorporated all the traditional elements of Moroccan fish here – including colored peppers, lots of garlic, parsley, lemon, and of course, harissa – a hot pepper paste that’s often used in North African cuisine. I’ve made variations of this recipe for a fish loaf as well as fried patties, but I love how these fish balls can stretch a roll of gefilte fish into so many portions. The fish balls become nice and fluffy, almost the texture of a matza balls, but with lots of spice from cumin, turmeric and fresh garlic.

As good as it is, I’m not sure my fusion cooking would win my husband’s Sephardic family over (although it did win him over, he asked for triples!). Sephardim are not fond of gefilte fish (understatement). On the flip side, try asking my Ashkenazi Bubby to eat spicy gefilte fish, I can just hear her already. Spicy gefilte fish? With harissa? What’s thatCould you pass the sugar please?! So here I am, mixing up the cultures with another one of my hybrid recipes, and I hope ya’ll will enjoy it, Ashkenazim and Sephardim alike.


This post is sponsored by Benz’s Fish. Follow them on Facebook, Instagram or at BenzsFish.com. And don’t forget to visit Benz’s Gourmet at 332 Albany Ave in Brooklyn. 

Related Recipes:

gefilte fish patties in tomato sauce
breaded gefilte fish patties
gefilte fish, three ways

Post a Comment

Gefilte Fish Patties in Tomato Sauce

Friday, July 29th, 2011

If you follow my blog, you’ve probably realized by now that my family is big into gefilte fish. I’ve already posted quite a few variations. This one however, is even closer to home – it’s a family recipe. My mom has been been making her gefilte this way ever since I can remember, and my Bubby before her. My kids love these patties so much that I even make them for dinner every now and then. They like it without the sauce, so I just leave some out. These are best served fresh and warm because they fluff up in the tomato sauce. They can also be served at room temperature with or without the sauce.

NOTE: These patties freeze very well. If you are like me and don’t like to fry a lot, just make a double batch and freeze half of the patties. When you are ready to use, just defrost, cook up the tomato sauce and add the patties. They’ll taste as fresh as the day you made them.

Post a Comment

Breaded Gefilte Fish Patties

Wednesday, March 30th, 2011

I think I have tried every possible cooking method for gefilte fish (many ideas to come in the future!)…boiled gefilte, baked gefilte, fish latkes, fish balls, gefilte loaf…Why? well for one, I like to change up the menu. I never make the same things for Shabbos, I’m always coming up with something different to try. Additionally, I love to entertain, and if you’re having a lot of guests, fish can be quite pricey. Eight pieces of salmon can run you upwards of $30. Gefilte fish, even if you are making two packages, will run you about $5-$6 each.

My kids absolutely adore fish latkes. I even make it for supper on occasion. It’s something about finger food, where they can just hold it in a napkin and bite into it, that makes them love it so much. I like to convince myself that it’s packed with protein, but really, I do wonder, how much fish is there really in gefilte fish!

Post a Comment

Gefilte Fish 3 Ways

Friday, January 28th, 2011


Gefilte Fish comes in stiff competition with cholent as #1 on the Jewish food list. We all make it. Most of us like it. But gone are the days when we have to scale our own carp to prepare it (maybe just on Pesach!). While I do make salmon, tilapia and flounder on occasion, gefilte fish is a Shabbos staple at my house. So I like to get creative with the preparation, both in preparing, and in plating. This is my most popular way of serving, and I always get the oohs and aahs from my guests when I set it on the table. You need two different types of preparations to plate this way. I am posting three different recipes for your choosing.


Post a Comment