Makes 1 loaf
Many people think it's daunting to make gefilte fish, recalling the daylong process that preoccupied their grandmothers, who had to skin and bone the fish themselves, grind it in a manual grinder, and chop the vegetables without the luxury of a food processor. All this before simmering the fish balls, which was guaranteed to make the house smell for a week. But baked in a loaf pan, it's actually quite simple and quick. Depending on the fish you use, the results may vary, but it's always delicious.
| Canola oil (for the pan) | |
| ¼ | cup canola oil |
| 2 | large onions, chopped into ¼-inch pieces |
| 2 | pounds ground fish (any combination of carp, whitefish, and pike) |
| 3 | eggs |
| 2 | carrots, grated |
| ½ | ripe tomato, coarsely chopped (optional) |
| 4 | tablespoons matzo meal |
| 1 | teaspoon sugar |
| 2½ | teaspoons salt |
| Freshly ground black pepper, to taste | |
| ¾ | cup water |
1. Set the oven at 350 degrees. Oil an 8½-by-4½-by-2½-inch loaf pan. Line the bottom with a piece of parchment paper cut to fit it exactly. Oil the paper.
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2. In a large skillet over medium heat, heat the oil. Add the onions and cook, stirring often, for 8 minutes, or until translucent.
3. Transfer onions to a large bowl and add the fish, eggs, carrots, tomato (if using), matzo meal, sugar, salt, pepper, and water. Gently fold together. In a food processor, working in batches as necessary, pulse the mixture until it is slightly chunky.
4. Spoon the mixture into the pan. Bake for 1 hour and 15 minutes, or until the top is golden. Let cool for 15 minutes, then turn the loaf out onto a plate. Cover tightly with plastic wrap and refrigerate overnight. The next day, cut into slices for serving.
Linda Matchan can be reached at linda.matchan@globe.com.