Gefilte Fish a la Veracruzana
A hug to Pati Jinich for publishing a version of this recipe in 2012.
1 pound filet of tilapia or red snapper
1 pound of filet of flounder or cod
1 medium white onion
2 carrots, or about a quarter of a pound
½ cup of matzo meal
2 teaspoons of sea salt
½ freshly ground pepper (white if you have it)
For the sauce:
3 tablespoons of canola oil
½ cup of chopped onions
1 28 ounce can crushed tomatoes
2 cups of water
1 jar of Chileboss New Mexico Red Sauce
1 teaspoon of sea salt
½ cup chopped green olives
1 tablespoon of drained capers very roughly chopped
Cut the fish into medium size chunks.
Place them in a food processor with a steel blade and pulse until the fish is roughly chopped BUT NOT A PASTE!!
Put the fish into a bowl.
Put the onions, carrots, eggs, matzo meal, salt and pepper into the same food processor and chop until everything is “chunky smooth.” You want small pieces.
Add this mixture with the fish and combine thoroughly.
Cover and place into the fridge while you make the sauce.
Heat the oil in a large cooking pot over medium heat and add the onions, cooking them for about 6 minutes. They should just be translucent.
Add the tomatoes and cook this mixture for about 6 minutes until it slightly thickens.
Add the Chileboss New Mexico Red Sauce and the water as well as the salt and pepper and bring to a boil.
Bring the fish mixture to the stove and with wet hands make fish balls about 1 ½” in diameter. Do not press them. These should be loose and light.
When all the balls are made, place each on into the tomato sauce using a slotted spoon.
Cook the gefilte fish covered for about 25 minutes and then add the olives and capers.
Remove the fish and cook the sauce down until it thickens a little. You will not have to do this if your sauce is already thickened from the cooking process.