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Gefilte Fish is a beloved dish within Ashkenazi Jewish cuisine, traditionally served during Shabbat and Jewish holidays such as Passover. Its origins trace back to Eastern Europe, where resourceful cooks created this dish as a way to stretch limited fish resources. By combining ground fish with matzo meal and spices, they crafted a dish that is not only economical but also deeply flavorful. This gefilte fish recipe captures the essence of those cherished family gatherings, where the warmth of tradition and the comfort of familiar flavors come together. Serve it chilled with a touch of horseradish for a perfect appetizer that connects generations.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Ashkenazi Jewish
Ingredients Method Notes

Ingredients
  

Gefilte Fish Mixture
  • 1 pound whitefish fillets or pike, deboned
  • 1 pound carp fillets deboned
  • 1 large onion peeled and quartered
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground white pepper
  • 3 eggs lightly beaten
  • 1/2 cup matzo meal
Cooking Broth
  • 4 cups water
  • 1 large onion sliced
  • 2 carrots peeled and sliced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

Prepare the Gefilte Fish Mixture
  1. In a food processor, combine the whitefish, carp, and onion. Pulse until finely ground.
  2. Transfer the ground fish mixture to a large bowl. Add sugar, kosher salt, white pepper, eggs, and matzo meal. Mix until well combined.
  3. With wet hands, form the mixture into oval patties, about 2 inches long.
Cook the Gefilte Fish
  1. In a large pot, bring the water, sliced onion, carrots, salt, and pepper to a simmer.
  2. Gently add the fish patties to the simmering broth. Cover and simmer for 45-60 minutes.
  3. Carefully remove the gefilte fish from the pot and arrange on a platter. Strain the cooking liquid and pour a small amount over the fish to keep it moist.

Notes

Gefilte fish can be made a day in advance and stored in the refrigerator. Serve chilled, garnished with carrot slices and accompanied by horseradish.