Gefilte Fish Provençal

Name: Gefilte Fish Provençal
Cuisine: Israeli
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 1 green or red pepper, seeded and thinly sliced; 1 green or red pepper, seeded and thinly sliced; 2 tablespoons ketchup; 1 × 400 g (14 oz) can Italian-style chopped or puréed tomatoes; 1 × 400 g (14 oz) can Italian-style chopped or puréed tomatoes; 2 teaspoons sun-dried tomato paste (optional); 12 black olives, herb-marinated if possible, stoned and halved (optional); 1 teaspoon sea salt; 1 teaspoon light brown sugar; 10 grinds black pepper; 1 bay leaf; pinch of dried herbes de Provence; 6-8 raw patties of gefilte fish

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Tender, tasty patties of white fish are poached in a juicy tomato and pepper sauce, spiked with black olives. The dish combines the nostalgia of traditional gefilte fish with the irresistible flavours of Provence.

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
1 green or

Asia
Israel
Fish course
Pescatarian

Method

To make the sauce, heat the oil in a large, deep frying pan over low heat and cook the onion, stirring occasionally, until transparent, about 6 minutes. Add the pepper and fry gently for 3-4 minutes, then add all the remaining ingredients except the fish patties. Stir well and bubble until reduced to a thick coating consistency, about 10 minutes.