Gefilte Fish

Gefilte Fish

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Servings: 6
Calories: 311


  • 3 pounds fish filleted, with trimmings reserved
  • salt and black pepper
  • 5 onions 2 sliced into rings
  • 4 carrots
  • 2 eggs lightly beaten
  • 3 tablespoons matzo meal
  • 2 quarts + 1/4 cup water
  • pinch of sugar
  • bunch of fresh parsley
  • 2 stalks celery
  • 2 slices lemon
  • additional cooked carrot slices for garnish


  • The night before you make the gefilte fish, fillet the fish and place the fillets in a shallow bowl. Salt them lightly.
  • The next day, grind the fish fillets in a food processor along with 3 of the onions and 3 of the carrots.
  • Transfer the mixture to a bowl and add the eggs, matzo meal, 1/4 cup water, salt, pepper, and sugar. The mixture should be fluffy and slightly sticky. Set aside.
  • Put the reserved head, bones, skin, and trimmings from the fish in a large soup pot along with the remaining carrot and onions, the parsley, celery, lemon slices, remaining water, and salt to taste.
  • Bring to a boil and simmer, covered, for 15 minutes over low heat.
  • Wet your hands and shape the fish mixture into 3 inch patties. Place patties in the simmering broth; add more water to cover the patties, if necessary. Cover pot and simmer fish patties for 1 hour.
  • Turn off the heat and let the patties cool in the broth. When cool, carefully remove them with a slotted spoon to a serving dish. Strain the broth, then pour it over the patties. Garnish with carrot and onions from the broth.
  • Serve warm or cold, decorated with thin slices of carrot. When served cold, the liquid will jell.
Calories: 311 kcal
Carbohydrates: 17 g
Protein: 41 g
Fat: 8g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 186 mg
Sodium: 167 mg
Potassium: 1108 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 6995 IU
Vitamin C: 12 mg
Calcium: 86 mg
Iron: 1 mg
Cuisine Jewish
Ingredients Fish & Seafood
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