Gefilte Fish a la Veracruzana (Poached Gefilte in Spicy Tomato Sauce) — Jewish Food Society

Ingredients

• 1 pound red snapper fillets, skinned and deboned
• 1 pound flounder fillets, skinned and deboned
• ½ white onion, quartered
• 2 carrots, peeled and roughly chopped
• 3 eggs
• ½ cup matzo meal
• 2 teaspoons kosher salt
• ½ teaspoon ground white pepper
• 3 tablespoons safflower or corn oil
• ½ cup white onion, chopped
• 1 28-ounce can crushed tomatoes
• 3 cups fish broth or water
• 2 tablespoons ketchup
• 1 teaspoon kosher salt
• ¼ teaspoon ground white pepper
• 1 cup manzanilla olives stuffed with pimientos, sliced
• 8 pepperoncini peppers in vinegar brine
• 2 tablespoons capers