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Gefilte Fish

Typically eaten on Shabbat and during Passover.


Fish Balls:


Fish Balls: Coarsely chop fish, onion and carrot. Place in a food processor with a steel blade; process until ingredients are smooth. Add the egg, salt, black pepper and matzo meal; process until smooth. Set aside.


Broth: Add all broth ingredients to a deep cooking pot. Bring to boil over a high heat; reduce heat and simmer until bouillon cubes dissolve.


Shape fish mixture into balls (1-1/2 inch diameter). Gently drop fish balls into simmering broth. Cover and simmer for about one hour, occasionally turning balls with a spoon. Remove cooking pot from heat; allow fish balls to cool in the broth. Use a slotted spoon to remove the fish balls to a large serving bowl. Strain broth through cheesecloth; pour over fish balls. Serve.


Note: Gefilte is the Yiddish word for "stuffed fish."


*Gefilte Fish image (C) RadRafe (2005). Released into the public domain by the copyright holder; used under Wikipedia Commons, a freely licensed media file repository.


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