Gefilte Fish

Traditional Ashkenazi fish patties in a homemade fish broth

preptime1 hr
cooktime2 hrs
servings10-14 patties
Ingredients

Ingredients:

Fish Prep

  • 3 kg whole carp (yields about 1 kg cleaned fish)

Stock

  • 2-3 liters water

  • Fish heads, and fishbone (from 1 carp)

  • 1½ onions, sliced into rings

  • 1 whole carrot, peeled

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tbsp sugar

Patties

  • 1 kg ground carp flesh (boneless, skinless, ground twice)

  • 2 eggs

  • ¼ cup matzo meal (or 2 slices soaked challah if not for Passover)

  • 1½ onions, grated and well-squeezed

  • 1 tbsp sugar

  • 1 tsp salt

  • ½ tsp black or white pepper (traditionally white; we use black)

Cooking

  • 1 carrot, sliced into rounds

Preparation

Preparation:

Fish Prep

  1. Clean the carp: remove scales, head, tail, bones, and skin

  2. Reserve the head, bones, and skin for the stock

  3. Cut the fish into manageable pieces and grind the flesh twice

Stock

  1. In a large pot, bring 2-3 liters of water to a boil

  2. Add the reserved fish head, bones, and skin

  3. Add the onion rings and whole carrot

  4. Skim off any foam before adding other ingredients

  5. Add salt, pepper, and sugar

  6. Simmer uncovered for 1½ to 2 hours to create a rich broth

Patties

  1. In a large bowl, combine the ground fish, eggs, matzo meal (or challah), grated onion, sugar, salt, and pepper

  2. Knead the mixture thoroughly for at least 10 minutes

  3. Cover and let rest under a towel for 15 minutes

Cooking

  1. Strain the stock and return it to the pot

  2. Add the sliced carrot for garnish and bring back to a gentle boil

  3. With wet hands, form the fish mixture into oval patties

  4. Place the patties gently into the broth, leaving space between them

  5. Make sure each patty is about ¾ submerged

  6. Simmer uncovered for 1½ to 2 hours

  7. After 30 minutes, carefully flip the patties once

  8. Occasionally spoon hot broth over the patties to keep them moist

Serving

  1. Let the patties cool slightly in the pot

  2. Transfer gently to a storage container, without the broth

  3. Remove the carrot slices and use them to garnish each patty

Notes

Notes:

  • Adjust seasoning in the stock to ensure it's flavorful—don't leave it bland

  • The patties firm up after chilling and are traditionally served cold

  • Can be frozen with a bit of stock to retain moisture

  • Stock can be saved to use as a concentrated fish stock for later dishes

Dad's Chopped Liver

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