Gefilte Fish a la Veracruzana

Name: Gefilte Fish a la Veracruzana
Total time: 35 min
Yield: 20 servings
Cuisine: Mexican
Ingredients: 450 g red snapper fillets; 450 g flounder fillets; 230 g white onion; 110 g carrots; 3 pc eggs; 60 g matzo meal; 10 g salt; 1 tsp white pepper; 45 ml vegetable oil; 160 g white onion; 790 g crushed tomatoes; 720 ml fish broth; 30 g tomato paste; 5 g salt; 1 tsp white pepper; 1 pc manzanilla olives stuffed with pimientos; 12 pc pepperoncini peppers; 30 g capers

Mexican-style gefilte fish patties poached in a savoury red tomato sauce with olives, pepperoncini and capers.

35 min 116 kcal/serving serves 20

116kcal11gprotein7gcarbs5gfat

patijinich.comView the original on patijinich.com More from patijinich.com on Mello

🥣red snapper fillets

🥣flounder fillets

🧅white onion

🥕carrots

🥚eggs

🥣matzo meal

🧂salt

🧂white pepper

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About Pati Jinich

Mexican chef, television host, and cookbook author specializing in regional Mexican cuisine

Pati Jinich is a Mexican chef, television host, and cookbook author known for introducing home cooks to the depth and diversity of Mexican regional cooking. Born and raised in Mexico City and now based in the Washington, D.C. area, she hosts the PBS series Pati's Mexican Table and has written several cookbooks exploring Mexico's regional dishes and ingredients.

Her cooking draws on the traditions of different Mexican states, with an emphasis on dried and fresh chiles, tomatillos, masa, and slow-cooked braises like mole and barbacoa. She often traces dishes back to their regional origins, pairing that context with recipes adapted for home kitchens outside Mexico, and she frequently highlights how ingredients shift from one region to the next.

24 recipes on Mello, imported from patijinich.com, mostly Mexican and Mexican (Puebla, Lebanese community influence).