Stuffed Gefilte Fish
A traditional Jewish delicacy featuring tender, seasoned ground fish stuffed back into whole fish skins and gently simmered in a savory broth.
Ingredients
- •2 whole whitefish or carp, about 1.5 lbs (700g) each, scaled, gutted, and filleted with skin intact
- •1 lb (450g) ground whitefish and pike mixture
- •1 large onion, finely chopped
- •2 large carrots, sliced into rounds
- •1 large egg
- •3 tablespoons matzo meal
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •1 tablespoon sugar
- •4 cups water
- •1 bay leaf
Instructions
- 1
Carefully remove the skin from the whole fish fillets in one piece if possible, keeping the skin intact for stuffing, and set the fish bones and heads aside for the broth.
- 2
In a large bowl, combine the ground fish, half of the chopped onion, the egg, matzo meal, salt, pepper, and sugar, mixing thoroughly until well combined.
- 3
Gently stuff the fish skin pockets with the seasoned ground fish mixture, being careful not to overpack so the skin does not burst during cooking.
- 4
In a wide, shallow pot, layer the fish bones, carrot rounds, remaining chopped onion, and bay leaf on the bottom to create a bed for the stuffed fish.
- 5
Place the stuffed fish skins and any leftover fish mixture formed into small oval patties gently on top of the vegetable bed.
- 6
Add enough water to the pot to almost cover the fish, bring to a gentle boil, then reduce the heat to low, cover, and simmer for 30 minutes.
- 7
Remove from heat and allow the fish to cool in the cooking broth before carefully transferring to a serving platter.
- 8
Chill the fish in the refrigerator for at least 2 hours so the broth sets into a light gel, and garnish with the cooked carrot rounds before serving.
💡 Chef tips
- Ask your fishmonger to fillet the fish and save the heads and bones for the broth, which adds essential depth of flavor.
- This dish can be made up to two days in advance and kept covered in the refrigerator, tasting even better after the flavors have melded.
- Serve chilled with a dollop of traditional red horseradish (chrain) for the authentic flavor contrast.
✅ How it should turn out
The finished gefilte fish is delicately firm yet tender, aromatic from the simmered carrots and onions, and encased in a savory, lightly gelled broth.