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Passover Gefilte Fish I

Passover Gefilte Fish I

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Fish Mixture:
3 1/2 pounds whitefish
3 1/2 pounds pike
2 pounds carp plus
1 pound buffalo fish or 3 pounds carp

6 eggs
2 medium large onions
3 large carrots
5 tablespoons salt
1/4 cup sugarwater

Broth:
2 carrots, sliced
1 large onion,
4-5 tablespoons salt
4/5 tablespoons sugarwater

Fillet fish. Wash thoroughly. Wash and set aside bones, skin, and heads. Grind fillets. If ground fish is too sticky, add water.

Grind 2 onions and 3 carrots. Add eggs, onions, carrots, 5 tablespoons salt and 1/4 cup sugarwater to ground fish.
Mix thoroughly. The more you mix fish, the fluffier it will be.
Peel carrots and onion, slice into 8 quart pot. Place bones, skin and heads on top of vegetables. Add enough water to pot to cover completely.

Add 4-5 tablespoons salt and 4-5 tablespoons sugar-water. Bring to boil. Wet hands and form fish balls. Add to pot while water is boiling.*

Boil fish for two hours. Check pot frequently and add water as necessary , conservatively if you
want a gel, or generously for broth. Yields 35-40 portions.

Note:* Use very large pot as fish balls expand.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Marny CA Vista March 26, 2016

Cold with gel and carrot The way my family made their own gefilte fish is, of course, the way I like it. However, now that my family is gone, I have no choice but to buy the gefilte fish in jars.

Into a small sauce pan I put the drained gel; add a wedge of onion, pepper, and sliced carrots. Cook until the carrots are tender.

Remove onion - and pour gel and carrots back into the jar, covering the fish. Cool and refrigerator.

To serve a day or two later: place a piece of gefilte fish onto a lettuce leaf, add a couple of slices of carrot on top, serve with red horseradish.

Somehow, the recooking of the gel (or broth) marinades more of a 'homemade' taste into the fish. Reply

Anonymous houston March 25, 2015

Hot or cold Gefilte fish is never eaten hot. Cold or at room temp. Reply

Lisa Providence, RI February 12, 2014

Passover Gefilte Fish I My grandmother made her own gefilte fish from scratch. Reply

luerenzia Triggs Jackson, USA October 19, 2012

Gifilte fish I love this fish. I used to work for Jews, and they made it , and it was the best taste i have ever had in my mouth of fish. Reply

Ed Katz Cape Town, South Africa December 25, 2011

gefilte fish Do you normally, or ever, eat gefilte fish hot, or cold?

Thanks Reply

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