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 hourhour30 minutesminutes
Recipe Serving Size10servings
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
12cupfish stock
1onioncut into wedges
2carrotmedium, peeled and cut into large pieces
2stalkcelerycut into large pieces
1bunchItalian parsley
3sprigsfresh thyme
FOR THE GEFILTE FISH
2tablespoonextra virgin olive oil
1onionchopped
2carrotmedium, peeled and chopped
1stalkcelerychopped
3poundboneless and skinless fish filletwhitefish, carp, and/or pike
4egglarge
¼cupItalian parsley
18tablespoonmatzo meal
1tablespoonKosher salt
¼teaspoonfreshly 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.