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Appetizers >  Seafood >  Jewish Recipes >  Gefilte Fish >

 

Gefilte Fish

Typically eaten on Shabbat and during Passover.

 

Fish Balls:

• 2 LBS white fish filets (carp, haddock or pike)

• 1 onion, chopped

• 1 carrot, chopped small

• 1 large egg

• 1/2 tsp. salt

• 1/2 tsp. black pepper

• 2 TBS matzo meal

Broth:

• 1 medium onion, thinly sliced

• 1 medium carrot, thinly sliced

• 1/4 tsp. black pepper

• 3 vegetable bouillon cubes

• 1 QT water (more or less as needed)

• Cheesecloth (for straining broth)

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.

 

Related Links:

• Food Fare Culinary Collection: Jewish Cuisine

• Global Seafood Cookbook

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