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Classic Kosher Gefilte Fish Recipe – Homemade Traditional

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Homemade gefilte fish is a centerpiece of the Ashkenazi Shabbat and holiday table, especially at Passover. A mix of whitefish, pike and carp is ground with onion, eggs and matzo meal, shaped into ovals and poached gently in a broth made from the fish bones, onions and carrots.

A Little History

Gefilte means “stuffed” in Yiddish. Originally the fish mixture was stuffed back into the fish skin, a way to stretch expensive fish to feed a whole family. Today it’s usually shaped into ovals. The poaching broth sets into a light jelly around each piece when chilled.

Tips for Making It

Ask your fish store to fillet the fish and give you the bones and heads for the broth. Keep the fish mixture cold while you work, and wet your hands to shape the ovals. Poach gently at a low simmer, not a boil, so they stay tender. If you can’t get all three fish, use at least two kinds of firm white fish for the best flavor.

Kosher Notes

Gefilte fish is pareve. Whitefish, pike and carp all have fins and scales. For Passover, use kosher-for-Passover matzo meal. It’s traditionally served as a first course before a meat meal, on its own plate. Serve cold with horseradish and a slice of the cooked carrot; it keeps for 3 days.

Classic Kosher Gefilte Fish Recipe – Homemade Traditional
This traditional kosher gefilte fish recipe creates tender, flavorful patties using a classic combination of whitefish, pike, and carp with simple seasonings.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Eastern European, Jewish
Calories: 145
Ingredients Method Notes

Ingredients
  

For the Fish Stock
  • 2 pounds fish bones and heads from whitefish, pike, or carp
  • 2 large onions quartered
  • 3 large carrots cut into chunks
  • 3 stalks celery cut into chunks
  • 2 teaspoons kosher salt
  • 1 teaspoon black peppercorns
  • 8 cups water
For the Gefilte Fish
  • 2 pounds whitefish fillets skinned and boned
  • 1 pound pike fillets skinned and boned
  • 1 pound carp fillets skinned and boned
  • 3 large eggs
  • 1 large onion roughly chopped
  • 1/3 cup matzo meal
  • 2 teaspoons kosher salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons cold water

What I use for this recipe

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Method
 

Prepare the Stock
  1. Place fish bones, heads, quartered onions, carrots, celery, salt, and peppercorns in a large pot. Add water and bring to a boil.
  2. Reduce heat to low and simmer uncovered for 45 minutes, skimming foam occasionally.
  3. Strain the stock through a fine mesh strainer and return to pot. You should have about 6 cups of stock.
Make the Fish Mixture
  1. Cut fish fillets into 2-inch pieces and place in a food processor with the chopped onion.
  2. Pulse until fish is coarsely chopped but not pureed. You want some texture remaining.
  3. Transfer to a large bowl and add eggs, matzo meal, salt, white pepper, and cold water.
  4. Mix gently with your hands until just combined. Don't overmix or the texture will become dense.
  5. Refrigerate mixture for 30 minutes to firm up.
Form and Cook
  1. With wet hands, form the fish mixture into oval patties about 3 inches long and 2 inches wide.
  2. Bring the strained fish stock to a gentle simmer in the large pot.
  3. Carefully lower the fish patties into the simmering stock. Don't overcrowd the pot.
  4. Cover and simmer gently for 1 hour and 15 minutes. The liquid should barely bubble.
  5. Remove gefilte fish with a slotted spoon and arrange on a platter.
  6. Strain the cooking liquid and pour about 1/2 cup over the fish. Cool to room temperature, then refrigerate for at least 4 hours.

Notes

The gefilte fish will keep in the refrigerator for up to 3 days. Serve cold with horseradish and pickled beets. The cooking liquid will form a light jelly around each piece when chilled. If you can't find all three types of fish, you can substitute with any firm white fish, but try to use at least two different varieties for the best flavor and texture.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 145
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 380mg 17%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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