Shopping Cart
You have no items in your cart
Gefilte Fish
Gefilte fish is a popular Seder meal starter in Ashkenazi households. You can try your hand at making the minced fish patties from scratch with this step-by-step tutorial. Or, skip the fuss, and doctor jarred gefilte fish with this recipe for a baked gefilte fish loaf.
INGREDIENTS
-
Assorted fish heads, bones, skin, optional but recommended
-
3 medium carrots, coarsely chopped
-
2 medium onions, quartered, (leave skin on one onion if you like a darker hued gefilte fish)
-
1 bay leaf
-
2 teaspoons granulated sugar
-
2 teaspoons kosher salt, preferably Diamond Crystal
-
1 teaspoon whole black peppercorns
-
8 cups water
-
1 small onion, coarsely chopped
-
1 pound fresh whitefish fillets, cut into chunks
-
1 large egg
-
1 1/2 teaspoons kosher salt, preferably Diamond Crystal
-
1/4 teaspoon ground white pepper
-
2 tablespoons neutral oil, such as canola or avocado oil
-
2 teaspoons granulated sugar, more to taste
-
1/4 cup matzo meal or bread crumbs (substitute gluten-free as needed)
For the Broth:
For the Fish:
INSTRUCTIONS
- Gather the ingredients.
- Make the broth: Place the fish heads, bones, and skin, if using, 3 medium carrots, coarsely chopped, 2 medium onions, quartered, 1 medium bay leaf, 2 teaspoons granulated sugar, 2 teaspoons Diamond Crystal kosher salt, 1 teaspoon whole black peppercorns, and 8 cups water in a stock pot fitted with a lid and bring to a boil.
- Cover and reduce to simmer on medium-low for about 1 hour. Note that if using fish skins, heads, etc. your house will most definitely have a fishy odor. Open windows and run fans as needed.
- Strain out and discard the solids and return the broth to the pot.
- While the broth cooks, make the fish patties: Grate 1 small onion on the small holes of a box grater and add to a food processor with any juices.
- To the food processor add 1 pound fresh whitefish filets, cut into chunks, 1 large egg, 1 1/2 teaspoons Diamond Crystal kosher salt, 1/4 teaspoon ground white pepper, 2 tablespoons neutral oil, 2 teaspoons granulated sugar, more to taste, and 1/4 cup matzo meal or bread crumbs and process, stopping to scrape down the bowl as needed until a soft paste forms.
- With wet hands, form the mixture into 12 equal sized football-shaped patties (each should be between a walnut and a golf ball in size).
- Lower the patties gently into the simmering broth with a slotted spoon.
- Cover the pot and simmer gently until the fish has expanded and is cooked through, about 30 minutes.
- Remove patties from the broth with a slotted spoon, let cool to room temperature, then transfer to the refrigerator to chill before serving, about 2 hours total. If you used fish heads and bones for the broth, let patties come to room temperature in the broth so the broth gels with the fish, then chill.
- Serve gefilte fish chilled or at room temperature before the start of the meal with a side of prepared horseradish. In many households, gefilte fish patties are served on a bed of lettuce for color and a bit of crunch.
