Gefilte fish Recipe

Gefilte fish are poached fish patties or balls made from a mixture of ground deboned fish. Learn how to make/prepare Gefilte fish by following this easy recipe.
Gefilte fish Recipe
Difficulty Average
Rating 10.0 / 10 (1 vote)
Recipe Type Non Veg.
  • 7 Pounds whole Carp, Whitefish, and Pike, filleted and grinded
  • 6 Cups Cold water
  • 3 tsp Salt or to taste
  • 3 Onions, peeled
  • 4 Medium carrots, peeled
  • 2 tbsp Sugar or to taste
  • 1 Small parsnip, chopped (optional)
  • 3 to 4 Large eggs
  • Freshly ground pepper
  • 1/3 Cup matzah meal
How to make Gefilte fish:
  • Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover.
  • Add the 4 cups water and 2 tsp of the salt and bring to a boil. Remove the foam that accumulates.
  • Slice 1 onion in rounds and add along with 3 of the carrots.
  • Add the sugar and bring to a boil.
  • Cover and simmer for about 20 minutes while the fish mixture is being prepared.
  • Place the grinded fish in a bowl.
  • In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand.
  • Add the chopped vegetables to the ground fish.
  • Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly.
  • Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long.
  • Take the last fish head and stuff the cavity with the grinded fish mixture.
  • Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock.
  • Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste.
  • Shake the pot periodically so that fish patties don't stick.
  • Garnish fish patties with carrots.
  • Gefilte fish is ready.