Stuffed Gefilte Fish
A delightful and traditional savory fish dish featuring delicately spiced white fish mixture stuffed back into fish skins or pepper halves and simmered to perfection.
Ingredients
- •1.5 lbs white fish fillets (such as carp or mullet), skinned and deboned (700g)
- •1 large onion, finely chopped
- •2 large eggs
- •1/3 cup matzo meal or breadcrumbs (40g)
- •1 tsp salt
- •1/2 tsp black pepper
- •1 tbsp sugar
- •2 carrots, sliced into rounds
- •3 cups water or fish stock (750ml)
- •4 large bell pepper halves, cored and seeded (if not using traditional fish skins)
Instructions
- 1
Finely chop the white fish fillets using a sharp knife or pulse in a food processor until coarsely ground.
- 2
Transfer the fish to a large mixing bowl, then mix in the chopped onion, eggs, matzo meal, salt, pepper, and sugar until well combined.
- 3
Stuff the fish mixture generously into the hollowed bell pepper halves or traditional fish skins.
- 4
Place the sliced carrots at the bottom of a wide, shallow pot to prevent sticking, then carefully arrange the stuffed fish pieces on top.
- 5
Pour the water or fish stock gently down the side of the pot so the liquid reaches about halfway up the fish.
- 6
Bring the liquid to a gentle boil over medium heat, then reduce the heat to low, cover the pot with a lid, and simmer for 30 minutes until the fish is fully set and cooked through.
💡 Chef tips
- You can prepare this dish a day in advance and store it covered in the refrigerator; it tastes even better when served chilled.
- If you prefer a slightly sweeter traditional profile, feel free to add an extra tablespoon of sugar to the broth.
✅ How it should turn out
The finished stuffed fish is tender and flaky with a savory, aromatic broth and perfectly tender carrots.