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Classic Gefilte Fish

Serving Size: 10 servings
After making these, buying store-bought gefilte fish will be a thing of the past.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20
Hands-On Cook10
Hands-Off Cook30
Passive30
Total Time1 hour 30 minutes
Recipe Serving Size10 servings

Cooking Tools Required

Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spatula, Stock pot or >5 Qt pot, Top Stove

Ingredients

  • 12 cup fish stock
  • 1 onion cut into wedges
  • 2 carrot medium, peeled and cut into large pieces
  • 2 stalk celery cut into large pieces
  • 1 bunch Italian parsley
  • 3 sprigs fresh thyme

FOR THE GEFILTE FISH

  • 2 tablespoon extra virgin olive oil
  • 1 onion chopped
  • 2 carrot medium, peeled and chopped
  • 1 stalk celery chopped
  • 3 pound boneless and skinless fish fillet whitefish, carp, and/or pike
  • 4 egg large
  • ¼ cup Italian parsley
  • 18 tablespoon matzo meal
  • 1 tablespoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

OPTIONS FOR SERVING

  • endive leaves washed and dried
  • prepared horseradish
  • Matzo

Instructions

  • In a large pot over medium heat bring fish stock, onion, carrot, celery, parsley, and thyme to a boil. Reduce heat and keep at a simmer.
  • Make gefilte fish: In a medium skillet over medium-low heat, heat olive oil. Add onion, carrot, and celery and saute until very soft, about 10 Minutes. Remove from heat and let cool.
  • Pulse onion mixture with parsley leaves in a food processor until almost smooth then place in a large bowl.
  • Dry the fish out, if it was frozen, squeeze liquids out. Cut fish into large chunks and place in a food processor. Pulse until finely ground but not pureed (you want some texture).
  • Add fish, eggs, and matzo meal to onion mixture and stir to combine. Season with salt and pepper. Place in the refrigerator to chill for 30-60 minutes.
  • Form into 20 fist-sized ovals and place gently fish into simmering stock in a wide pan, spaced out (it will slightly expand while cooking). Let simmer until completely cooked through about 25 minutes. Cook in batches in a few ports in parallel, if necessary.
  • Serve on top of endive leaves with horseradish, matzo, and cooked carrots sliced from the stock.
Reheating Instructions
Heat in the microwave on high power until heated through.

Nutrition

Calories: 322kcal | Carbohydrates: 22g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1756mg | Potassium: 891mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4858IU | Vitamin C: 13mg | Calcium: 143mg | Iron: 3mg