Traditional Gefilte Fish
Classic Jewish dish made from ground fish, onions, and matzo meal, simmered in a flavorful broth.
30 mins
Prep Time
1 hour 30 mins
Cook Time
6
Servings
Ingredients
- 1 lb white fish fillets (such as carp, pike, or whitefish)
- 1 lb ground fish (carp or pike)
- 1 large onion, finely chopped
- 2 eggs
- 1/4 cup matzo meal
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups fish or vegetable broth
- 2 carrots, sliced
- 1 onion, sliced
- 1 tsp sugar
- 1 bay leaf
- Salt and pepper to taste
Nutrition Facts
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Instructions
Prepare the fish mixture: Grind the fish fillets in a food processor until smooth. Transfer to a large bowl.
Add finely chopped onion, eggs, matzo meal, sugar, salt, and black pepper to the ground fish. Mix well until fully combined.
Shape the mixture into oval patties or balls, about 2-3 inches in size. Set aside.
Prepare the broth: In a large pot, combine fish or vegetable broth, sliced carrots, sliced onion, sugar, bay leaf, salt, and pepper. Bring to a boil.
Gently add the fish patties to the boiling broth. Reduce heat to a simmer, cover, and cook for 1 hour 30 minutes.
Carefully remove the gefilte fish from the broth and let them cool slightly. Serve warm or chilled with horseradish.
Optional: Strain the broth and serve it as a light soup alongside the gefilte fish.
Chef's Tips
- Fish Selection: A mix of carp, pike, and whitefish gives the best traditional flavor.
- Chilling Tip: Gefilte fish tastes even better when chilled overnight in the broth.
- Texture Tip: For a smoother texture, grind the fish twice.
- Serving Suggestion: Serve with freshly grated horseradish or beet horseradish for extra flavor.
- Storage: Store leftovers in the broth in the fridge for up to 3 days.
