This unique fish dish has become a mainstay of Jewish cuisine because of its connection to the laws of shabbat: Gefilte fish is free of the bones that make eating regular fish on Shabbat complicated.


  • 3 pounds ground fish ( 2 lbs. white and 1 lb. pike)
  • 4 medium onions, ground
  • 1/2 cup matzo meal
  • 4 eggs beaten
  • 1 teaspoon pepper
  • 5 teaspoons salt
  • 3-5 teaspoons sugar (add more if you like a sweeter fish)
  • 3 carrot stalks
  • 2 celery stalks
  • 1 parsnip, peeled (optional)
  • 1 onion, scored
  • 1 teaspoon salt
  • 3 garlic cloves
  • 1/4 teaspoon pepper
  • 2 tablespoons sugar


Combine the first seven ingredients in your mixing bowl and mix on medium speed. Fill 1/2 a Dutch Oven with water. Add the vegetables and spices into the pot and bring to a boil. Wet the palms of your hands and form oval shaped balls and gently drop them into the boiling water. Allow to simmer covered for 1 1/2 hours.

For Rolls: Wet a sheet of parchment paper. Crumple it and wring out the excess water. Shake it out and place flat on a smooth surface. Pour the gefilte fish mixture in the middle of the sheet. Wrap the paper around the mixture and twist the ends tightly. Cook as you would the fish balls.