Traditional Homemade Gefilte Fish
A classic, comforting, and mildly sweet Jewish holiday favorite made from a delicate blend of fresh white fish and onions, gently simmered in a savory broth.
Ingredients
- •2 lbs (900g) whole white fish fillets (such as carp, whitefish, and mullet), skinned
- •2 large yellow onions, peeled and divided
- •2 large carrots, peeled and sliced into thick rounds, divided
- •2 large eggs
- •1/3 cup (40g) matzo meal
- •1 tsp kosher salt
- •1/2 tsp freshly ground black pepper
- •1 tbsp sugar
- •6 cups water
- •1 celery stalk, sliced
Instructions
- 1
Place the fish fillets, one chopped onion, and half of a carrot into a food processor and pulse until finely minced but not completely pureed.
- 2
Transfer the fish mixture to a large mixing bowl, then add the eggs, matzo meal, salt, pepper, and sugar, mixing thoroughly with your hands until well combined.
- 3
In a wide, heavy-bottomed pot, arrange the remaining sliced onions, remaining carrot rounds, and the celery stalk on the bottom to form a bed.
- 4
Pour the 6 cups of water into the pot and bring it to a gentle boil over medium-high heat.
- 5
Wet your hands with cold water to prevent sticking, and shape the fish mixture into oval patties or balls, about 1/3 cup each.
- 6
Carefully lower the fish patties one by one into the simmering broth, arranging them in a single layer over the vegetables.
- 7
Cover the pot with a lid, reduce the heat to low, and simmer gently for about 45 to 50 minutes until the fish is cooked through and firm.
- 8
Remove the pot from the heat and let it cool uncovered for 20 minutes, then carefully transfer the fish patties and carrot slices to a serving dish and strain the jellied broth over them.
- 9
Chill the gefilte fish in the refrigerator for at least 4 hours before serving cold with a side of prepared red horseradish.
💡 Chef tips
- Ask your fishmonger to skin and debone the fish for you, but make sure to keep the heads and bones if you want to use them in the broth for a richer, more traditional gelatinous texture.
- Gefilte fish tastes best when prepared a day in advance, allowing the flavors to meld and the broth to set into a light natural jelly in the refrigerator.
- Always serve with fresh red horseradish for the classic, authentic flavor pairing.
✅ How it should turn out
The finished gefilte fish is pale, delicately tender, and moist, with a savory onion aroma and a subtly sweet flavor that cuts through the rich, clean taste of the poached white fish.