Award-winning chef, author and TV host Pati Jinich shared three recipes that are a mashup of her Jewish and Mexican cultures.
1/2 white onion, quartered, about 1/2 pound2 teaspoons kosher or sea salt or to taste3 tablespoons safflower or corn oil2 tablespoons ketchup1 cup Manzanilla olives stuffed with pimientos2 tablespoons capersRinse the red snapper and flounder fillets under a thin stream of cool water. Slice into smaller pieces and place in the food processor. Pulse for 5-10 seconds until fish is finely chopped but hasn’t turned into a paste. Turn fish mixture into a large mixing bowl.
Place a small bowl with lukewarm water to the side of the simmering tomato broth. Start making the patties. I like to make them about 3 inches long, 2 inches wide and 1 inch high, in oval shapes. Wet your hands as necessary, so the fish mixture will not stick to your hands. As you make them, gently slide each patty into the simmering broth. Make sure it is simmering and raise the heat to medium if necessary to keep a steady simmer.
Once you finish making the patties, cover the pot and bring the heat to low. Cook them covered for 25 minutes. Take off the lid, incorporate the manzanilla olives, pepperoncini peppers and capers. Give it a gentle stir and simmer uncovered for 20 more minutes, so the gefilte fish will be thoroughly cooked and the broth will have seasoned and thickened nicely.Jake Cohen's apples and honey snacking cake.
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