Each year, the Hermelin family of Detroit come together to celebrate Passover (pesach)—honoring the liberation of the Jews from slavery in ancient Egypt—by eating Gefilte fish, the meal that stars in New York-born director Rachel Fleit’s new film.

While simple on the surface, gefilte is filled with history and meaning (just like the recipe itself, which includes a stuffing of fish, salt, vegetables and egg). However, “the dish of gefilte isn’t about the fish,” says the Brooklyn-based writer and director. Instead, “it becomes a lightening rod, in which we project all of our feelings about family, identity, tradition, struggle, loss—and as always, love."

We invited Chef Yehuda Sichel of Philadelphia's Abe Fisher restaurant—owned by Israeli-born chef Michael Solomonov—to contribute a modern take on the historic gefilte fish recipe.

Gefilte Fish

1 lb boneless skinless striped bass, preferably wild-caught

1 red bell pepper, finely diced

1 green pepper, finely diced

1⁄2 red onion, finely diced

2 celery stalks, finely diced

1 teaspoon Kosher salt

1⁄2 teaspoon ground white pepper

1⁄4 cup chopped dill

1⁄4 cup chopped parsley

2 eggs, beaten

1⁄2 cup matzo meal 

Red Pepper Stew

1⁄2 cup olive oil

3 red peppers, diced

1 green pepper, diced

1 yellow onion, diced

2 medium sized tomatoes, diced

1 tablespoon salt

1⁄4 cup tomato paste

1/4 cup paprika

1 tsp smoked paprika

1⁄4 cup sugar

1 tablespoon red wine vinegar

2 cups water

1⁄2 cup Spanish olives, chopped

Garnish

Fresh lemon juice

Olive oil

1⁄2 bunch of chopped dill

1⁄2 bunch of chopped cilantro

Pinch of espelette pepper

TO MAKE THE GEFILTE

Pulse the bass in a food processor three to six times until it is coarsely chopped. Add the fish to a mixing bowl and set aside. Saute the peppers, onion and celery in a splash of olive oil over medium heat until the vegetables are slightly softened, about 5 minutes. Season with salt and let cool. Add the vegetables to the fish, then add the remaining ingredients and mix together by hand to incorporate.Form the fish mixture into 2 oz patties that are about 2 inches in diameter. Place the patties in a baking dish and set aside.

TO MAKE THE PICKLES

Heat the vinegar, water, salt and sugar in a pot over high heat and bring to a boil. Place the sliced carrots in a large tupperware container. Pour the hot pickling liquid over the carrots and let cool. Refrigerate,covered, for up to 10 days.

TO MAKE THE STEW

Preheat the oven to 275oF. Warm the olive oil in a pot over medium heat. Add the peppers, onions and tomatoes and cook until the vegetables are softened, about 15 minutes. Add the salt and tomato paste and continue to cook for 3 to 4 minutes, stirring frequently. Add the paprika, sugar, red wine vinegar, and water, and simmer over low heat, covered, for 15 minutes. Let cool.Spoon the cool tomato sauce over the gefilte fish and the sprinkle chopped olives over-top. Bake the fish for approximately 30 minutes.Serve the gefilte fish at room temperature. Garnish with pickled carrots, a squeeze of fresh lemon juice,olive oil, fresh herbs and a dash of espelette pepper.