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Gefilte Fish Veracruz Style
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Ashkenazi recipe by way of Mexico (from Eastern European immigrants in the first part of 20th century 1920s). Have the fish market fillet the fish and give you the bones and skin for broth. If the fish market will also grind the fish for you that saves a lot of time. Gefilte fish may be served without sauce, but why bother? Extended cook time largely due to the time to make the broth (it's worth it).

Serves: 20

Prep Time:
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Ashkenazi Parve Appetizer

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1 whole buffalo fish (or other fatty fish)
1 whole salmon
1 whole walleye pike

For the Broth
4 onions cut in half
4-6 celery stalks, including leafy parts
2 whole carrots
fish bones and skin

For the Fish Balls
2 large onions, ground through a meat grinder
Fish fillet ground through a meat grinder separately from the onions,. Do not use a food processor.
1 tsp sugar (optional)
1 tsp. white pepper
1 tsp. salt
approx. 1/4 cup matzo meal
4 egg whites
w egg yolks
1/2 cup extremely cold water

Veracruz Style Sauce:
10 pieces of gefilte fish
2-3 medium onions
4-6 large tomatoes
2 tbl capers
4 tbl olive oil
4 cloves garlic, minced
1 bay leaf
1 tbl crushed oregano
1 lime
jalapeno pepper to taste
salt and peeper to taste


  1. Make the broth: Put all ingredients into a large pot and cover with water. Bring to a boil and simmer for 2-3 hours. Makes a rich stock.
  2. Chop the ground fish and ground onions in a wooden bowl for 10 minutes. Use a round bladed chopper and use a turning motion to work in as much air
  3. Add matzo meal and fish ball spices and keep chopping for about 5 more minutes.
  4. Beat the egg whites until frothy, not stiff, and pour over the fish mixture.
  5. Beat egg yolks well, add the cold water and pour over the fish mixture. Chop the mixture, adding more air, until the eggs are well worked in. Do not mix.
  6. Strain the fish broth and bring back to a gentle simmer. Make balls of the fish mixture (handle as little as possible) and drop gently in broth. Peel and slice carrots into 1/4 inch rounds and add to broth. Partially cover and simmer for about 2 hours. Turn the balls occasionally.
  7. When cooked, remove fish balls and place in a single layer in storage containers to refrigerate.
  8. Prepare the sauce: Puree tomatoes in blender with 2 onions, oregano, salt and pepper. Heat olive oil in sauce pan and lightly brown chopped garlic. Add tomato mixture and bay leaf. Simmer 20 minutes.
  9. Complete the sauce and bake: Place fish in a baking dish, squeeze the juice of 1 lime, salt and pepper over both sides of fish. Pour tomato sauce over fish. Add thinly sliced onion (1) and place on top of fish with capers and sliced jalapeno peppers. Bake in 350 degree over for about 10 minutes.

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