Pesach is approaching! It’s time for families to clean out chametz and prepare their kitchens for festive seder meals. This includes choosing which Passover fish recipes to serve—and whether to stick with traditional gefilte fish, or try something new! Striking a balance between tradition and innovation can be tough. Yet this dynamic has driven the evolution of the Jewish kitchen over centuries. It creates a rich tapestry of flavors that tell the story of our complex migration history.
If you’re tempted to retire the familiar gefilte fish this year, you’re not alone. Below are some innovative ideas, ranging from subtle adaptations of the classic recipe to entirely different dishes that incorporate Mediterranean influences.
Baked or Fried?
The name “gefilte fish” translates to “stuffed fish,” and traditional recipes truly reflect this. The original preparation used whole fish—cleaning, filleting, and stuffing them. In some variations, cooks would boil medallions of fish, resembling a fish burger. In another version, a whole fish would be stuffed, steamed or baked, and then sliced for serving. This is the version that eventually evolved into what we know today as gefilte fish.
One notable variation is the Bessarabian gefilte fish. It was originally brought to South America a century ago by Jewish immigrants from regions that now include Moldova, Romania, and southern Ukraine. This preparation uniquely blends the traditional Ashkenazi style with the Sephardic influence of fried fish, known as “pescado frito.” In this method, the fish croquettes are first sealed in vegetable oil to create a crispy exterior before being boiled in fish broth, infusing rich flavors throughout. This dish can be enjoyed with chrein—a robust horseradish and beetroot sauce—and served alongside smashed smoked eggplant, adding both color and complexity to the plate.
North African Flavors
If you’re ready for bolder flavors, consider experimenting with white fish in chraime (or ha-raime) sauce. This is a traditional North African dish served during Shabbat and Passover. The sauce is rich and aromatic. It typically has tomato puree, fresh chili, diced onions, and a blend of spices such as cinnamon, cumin, and black pepper. Variations abound, with distinct family recipes passed down through generations. Each version reflects personal touches influenced by regional spices and preferences across the Mediterranean.
The name “chraime” comes from an Arabic word meaning “hot,” and linguistically as well as culinarily, it serves as a beautiful example of how Sephardic cuisine has absorbed and adapted local traditions. For Shabbat meals, it is paired with challah. During Passover, it is usually paired with matzah or rice, depending on your relationship to kitniyot.
See More: Embracing Kitniyot on Passover
You can use almost any type of fish for this recipe, as it is defined by the sauce, rather than the fish itself. Today, many households even make it as a spread with tinned tuna, highlighting the versatility of this food.
Sephardic Influence in South America
North African Jewish communities developed a love for spicy flavors accented with cinnamon and cumin. Meanwhile, Sephardic women made a significant impact in South America with their marinated dishes, commonly referred to as “al escabeche.” While their passages to the Americas were not all easy—many crossed the Atlantic during the Inquisition as crypto-Jews or were brought as slaves—they made sure their new homes reflected their culinary traditions. For al escabeche, you marinate a variety of ingredients, including vegetables, poultry, and fish, in vinegar, wine or citrus juice. One standout dish that emerged from this tradition is ceviche, featuring marinated raw fish in lime or lemon juice. Traditionally associated with Peruvian and Chilean cuisines, ceviche has become a beloved dish across South America.
Today, Jewish communities have embraced this popular parve dish, utilizing kosher fish varieties such as reineta or salmon. It’s often prepared as an appetizer or entrée, showcasing regional variations that can include ingredients like red peppers, sweet corn, and creamy avocado. This results in a diverse array of preparations that celebrate both heritage and local produce.
RECIPES
FRIED GEFILTE FISH
Ingredient:
- 500 g white-fleshed fish (ideally sea bass or red sea bream with the head on)
- 2 onions
- 2 carrots
- Oil, for frying
- 1 liter hot water
- 2 garlic cloves, peeled
- 5 whole peppercorns
- 2–3 bay leaves (optional)
- 2 Tbsp salt
- 1 tsp sugar
- 2 Tbsp matzah meal
- 1 egg
- Fresh parsley, for garnishing
Instructions
- Wash and fillet the fish, discard the bones and set the head aside.
- Dice the onions.
- Peel the carrots, and slice them.
- Heat a little oil in a pan and fry the onions until soft.
- Set aside half of the onions.
- Add hot water, carrots, peppercorns, bay leaves (if using), garlic, salt and the fish head to the pan. (If you don’t have a fish head, you can skip this step.)
- While the stock is cooking, grind the fish using a knife or a grinder (electric or manual).
- Combine it with the remaining fried onions, egg, matzah meal and salt.
- Heat oil in a frying pan.
- With wet hands, shape the mixture into oval croquettes and fry them until golden brown on both sides.
- Put the patties on a paper towel to absorb the excess of oil.
- Remove the fish head from the broth and add the fish patties to the broth.
- Boil for 30 minutes or until most of the broth has evaporated.
- Serve hot with chrain or roasted aubergine puree. Garnish with fresh parsley.
Chraime Fish (dip version)
Ingredients:
- 1 large jar of tuna in water
- 2 large onions, diced
- Vegetable oil
- Salt
- Cumin
- Tomato paste
- Cinnamon (optional)
- Chili pepper or harissa (optional)
Instructions:
- Dice the onions and fry them in oil.
- When they are half cooked and become transparent, add two cups of water and let them boil for at least half an hour.
- Add the flaked fish, a tablespoon of tomato paste, salt and plenty of cumin.
- If desired, you can add a little cinnamon and/or harissa.
- Allow to cool and serve as a spread or accompaniment.
Mixed Ceviche
Ingredients:
- 300 g white fish (skinless)
- 300 g salmon (skinless)
- 1 medium red onion
- Juice of 3 lemons
- 1 cup cooked corn
- 1 red bell pepper (chopped)
- 1 avocado (peeled and chopped)
- Salt (to taste)
- Pepper (to taste)
- 2 tablespoons mayonnaise (optional)
- 50 g cilantro (chopped)
Instructions:
- Dice the white fish and salmon.
- Thinly slice the red onion (using a Julian cut).
- In a glass container with a lid, combine the fish, onion, salt, pepper, and lemon juice.
- Mix well and marinate overnight in the refrigerator.
- The next day, mix in the cooked corn, avocado, cilantro, and mayonnaise (if using).
- Allow the mixture to sit for at least another half hour before serving.
