Gifilte Fish From a Jar

The shortcut every Jewish cook needs in their back pocket. Jarred gefilte fish gets a serious upgrade when you layer it in a heavy stock pot with sliced fresh beets, carrots, and onions, pour the jar liquid back over everything, and simmer for 45 minutes. The fish absorbs the sweetness from the beets and the savory depth from the onions, and by the time it’s done, it tastes remarkably close to the homemade version.

The beets on the bottom layer are Bubbe’s secret. They tint the broth a gorgeous ruby color, sweeten the liquid naturally, and give each piece of fish a faint pink hue that makes it look like you spent all day at the stove. Layer them first so they sit closest to the heat and release their color early.

Stack the pot in repeating layers: beets, fish, onions, carrots, and seasonings. This ensures every piece of fish is surrounded by vegetables and absorbs flavor evenly during the simmer.

Cool the fish in the liquid before removing it. The flavor continues to develop as it cools, and removing it hot means missing out on that final absorption.

Kitchen Tips

• Use a good brand of jarred gefilte fish. The better the starting product, the better the finished result. This technique improves the fish but can’t save a bad brand.
• Slice the vegetables evenly, about ¼ inch thick, so they cook at the same rate.
• Don’t skip the beets. Without them, this is just reheated jarred fish with vegetables. The beets are what transform it.
• Serve chilled with a slice of carrot on top of each piece and strong horseradish on the side.

Variations

• Add sugar: Stir a tablespoon of sugar into the liquid before simmering for a sweeter, more traditional Eastern European flavor.
• Horseradish beet relish: Grate raw beets and mix with prepared horseradish for a classic chrein condiment on the side.