Description
This authentic homemade Gefilte Fish recipe brings the traditional flavors of Jewish cuisine to your kitchen with simple, wholesome ingredients. Made from a blend of white fish, onions, eggs, and seasonings, gefilte fish is poached in a rich broth for a tender and flavorful dish. Perfect for Passover, Shabbat, or any special gathering, this recipe ensures you get the classic taste without preservatives or store-bought shortcuts.
Ingredients
Scale
For the Fish Mixture:
- 2 lbs white fish fillets (carp, whitefish, or pike), skinless and boneless
- 1 small onion, finely grated
- 2 eggs
- ½ cup matzo meal (or breadcrumbs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon sugar (adjust to taste)
- ½ teaspoon paprika
- 1 tablespoon vegetable oil
- ¼ cup cold water
For the Poaching Broth:
- 6 cups water
- 1 large onion, sliced
- 2 medium carrots, peeled and sliced
- 1 celery stalk, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
Prepare the Fish Mixture:
- In a food processor, pulse the fish fillets until finely minced.
- Transfer to a bowl and mix in grated onion, eggs, matzo meal, salt, pepper, sugar, paprika, oil, and cold water.
- Stir well until the mixture is smooth and slightly sticky.
Shape the Fish Patties:
- With wet hands, form small oval patties or balls (about the size of a golf ball).
- Set them aside while preparing the broth.
Make the Poaching Broth:
- In a large pot, combine water, sliced onions, carrots, celery, salt, pepper, and bay leaf.
- Bring to a gentle simmer over medium heat.
Poach the Gefilte Fish:
- Carefully drop the fish patties into the simmering broth.
- Cover and let cook for 45-60 minutes on low heat.
- Gently stir occasionally to ensure even cooking.
Cool & Serve:
- Remove the fish patties and let them cool on a plate.
- Strain the broth and use it to store the gefilte fish in the fridge for extra flavor.
- Serve chilled or at room temperature, garnished with sliced carrots from the broth.
Notes
- Make It Sweeter: Add an extra tablespoon of sugar for a sweeter flavor.
- Storage: Store in the broth in an airtight container for up to 5 days in the fridge.
- Serving Suggestion: Serve with horseradish or beet chrain for an authentic touch.
- Matzo-Free Option: Substitute matzo meal with almond flour for a Passover-friendly variation.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course, Appetizer
- Method: Poaching
- Cuisine: Jewish, Eastern European
Nutrition
- Serving Size: Approximate
- Calories: ~180 kca
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg