Seder Gefilte Fish
A traditional, comforting Passover favorite made with a delicate blend of fresh white fish and sweet carrots.
Ingredients
- •2 lbs white fish fillets (such as carp, mullet, or whitefish), skinned and filleted
- •2 lbs pike or yellow pike fillets, skinned and filleted
- •3 large onions, peeled
- •3 medium carrots, peeled and sliced into rounds
- •3 large eggs
- •1/2 cup matzo meal
- •1 tablespoon granulated sugar
- •2 teaspoons salt
- •1 teaspoon freshly ground black pepper
- •2 cups water
- •1 bunch fresh parsley, chopped for garnish (optional)
Instructions
- 1
Finely chop two of the onions and set the remaining onion aside.
- 2
Using a food processor or a traditional chopping knife, mince the fish fillets together with the chopped onions until a smooth paste forms.
- 3
Transfer the fish and onion mixture to a large mixing bowl.
- 4
Add the eggs, matzo meal, sugar, salt, and black pepper to the bowl. Mix thoroughly with your hands until well combined and slightly sticky.
- 5
Slice the remaining onion and place it along with half of the carrot rounds at the bottom of a wide, shallow pot to form a bed for the fish.
- 6
Wet your hands with cold water to prevent sticking, and shape the fish mixture into oval patties or balls, about the size of an egg.
- 7
Carefully arrange the fish patties in a single layer over the onions and carrots in the pot.
- 8
Scatter the remaining carrot rounds around and on top of the fish patties.
- 9
Pour the water gently down the sides of the pot until it reaches just about the top of the fish layer.
- 10
Bring the water to a gentle boil over medium heat, then immediately reduce the heat to low, cover the pot tightly, and simmer for 1 hour and 30 minutes.
- 11
Remove the pot from the heat and let it cool completely in the broth before transferring the fish patties and carrots to a serving platter.
- 12
Chill the gefilte fish in the refrigerator for at least 3 hours before serving, and garnish with the cooked carrot rounds and optional chopped parsley.
💡 Chef tips
- Ask your fishmonger to grind the fish and save the bones and heads for you to make a rich homemade fish stock if you prefer.
- Gefilte fish tastes best when prepared a day in advance, allowing the flavors to fully develop in the refrigerator.
- Serve chilled with freshly prepared red or white horseradish on the side for the traditional holiday kick.
✅ How it should turn out
The finished gefilte fish is delicately firm yet tender, subtly sweet and savory, and beautifully presented with tender golden carrots.