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Parve
Medium
2 Hours, 30 Minutes
Diets 
This recipe requires a few steps, but none are complicated, and the result is a healthy fish dish that can serve as supper during the week (serve alongside brown rice, farro, or any other favorite grain) or a different way to serve gefilte fish if you’re ready to change things up but don’t like a patchke.
10 slices white fish or 15 slices Ungar’s Gefilte Fish (cut while frozen)
2 onions, sliced
5 tablespoons oil, divided
1/2 green pepper, thinly sliced
2 parsley roots, diced (optional)
4 carrots, sliced
2 stalks celery, cubed
1 zucchini, sliced
2 tablespoons flour
2 (15-ounce) cans Gefen Tomato Sauce
2 cups water
1/4 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup diced peas and carrots (frozen or canned)
2 potatoes, cubed
Sauté onions in three tablespoons oil until delicately browned.
Add green pepper, parsley root, carrots, celery and zucchini. Cover and simmer for 45 minutes.
In a separate saucepan, brown flour in two tablespoons oil.
Add tomato sauce, water, sugar, salt and pepper and bring to a boil. Pour sauce over sautéed vegetables. Add peas and carrots and potatoes. Cover and cook on low heat for 30 minutes.
Arrange fish slices in a baking pan. Pour vegetables and tomato sauce over fish.
Cover with aluminum foil and bake at 350 degrees Fahrenheit for 30 minutes. Uncover and bake for another 30 minutes. Serve warm.
Stove-top Directions: Add the fish slices to the pot and cook for 45 minutes over low heat.
Photography and Styling by Baila Rochel Leiner
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Hi! I have a very similar gefilte fish recipe to this one and I was wondering if I can freeze it once it’s cooked? Sauce, veggies and all 🙂
Thank you!
I don’t see why you wouldn’t be able to freeze it, look like it should freeze no problem!