Traditional Gefilte Fish
A beloved holiday classic featuring delicate, savory fish patties simmered in a rich, aromatic vegetable broth.
Ingredients
- •2 lbs whitefish fillets, skinned and deboned (approx. 900g)
- •1.5 lbs yellow pike or carp fillets, skinned and deboned (approx. 700g)
- •3 large yellow onions, peeled and divided
- •3 large carrots, peeled and sliced into rounds
- •3 large eggs
- •1/2 cup matzo meal (60g)
- •1 tbsp granulated sugar
- •2 tsp kosher salt
- •1/2 tsp freshly ground black pepper
- •3 cups cold water (720ml)
- •2 stalks celery, chopped
Instructions
- 1
Rinse the fish fillets thoroughly and pat dry, checking carefully with your fingers to ensure all tiny bones have been removed.
- 2
Cut two of the onions and the fish fillets into large chunks, then use a food processor or a traditional hand grinder to mince the fish and onions together until a smooth paste forms.
- 3
Transfer the ground fish mixture to a large mixing bowl, and add the eggs, matzo meal, sugar, salt, and pepper, mixing thoroughly until well combined and slightly sticky.
- 4
Cover the bowl and chill the fish mixture in the refrigerator for at least 30 minutes to firm up.
- 5
Slice the remaining onion and place the onion rings, carrot rounds, chopped celery, and fish bones (if you reserved them) at the bottom of a wide, deep pot to form a protective bed.
- 6
Pour the cold water into the pot, and season the liquid lightly with a pinch of salt and pepper.
- 7
Wet your hands with cold water to prevent sticking, and shape the chilled fish mixture into oval-shaped patties, approximately 3 inches long each.
- 8
Gently lay the fish patties in a single layer on top of the vegetables in the pot.
- 9
Bring the liquid to a gentle boil over medium-high heat, then immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 1 hour.
- 10
Remove the pot from the heat and allow the fish to cool in the broth before carefully transferring the patties and carrot slices to a serving platter.
- 11
Strain the remaining cooking liquid and chill it separately until it sets into a savory jelly, which can be spooned over the fish before serving.
💡 Chef tips
- Ask your fishmonger to save the heads and bones of the fish; simmering them at the base of the pot adds natural gelatin and depth of flavor to the broth.
- Gefilte fish tastes best when prepared a day in advance, covered, and stored in the refrigerator so the flavors can fully meld.
- Serve chilled with traditional red horseradish (chrain) on the side for an authentic flavor contrast.
✅ How it should turn out
The finished gefilte fish is pale, moist, and tender with a clean, savory fish flavor, complemented by sweet carrots and a deeply flavorful, gelatinous broth.