Gefilte Fish Recipe -
Gefilte Fish Recipe

Gefilte Fish

Recipe by  

"My mother-in-law took great pains to prepare Gefilte Fish for Passover and Rosh Hashanah. The best legacy she left was to teach her sons how to do it and in turn they would teach their wives and then the next generation. This has been passed down and today it is still appreciated as the Mintz Family Gefilte Fish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    2 hrs 10 mins

    2 hrs 35 mins


  1. Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time. Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
  2. Meanwhile, fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
  3. With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours. When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to 6 days.
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Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2004

This recipe is great and easy if you have a food processor. I used red snapper, salmon and cod for the fish and I added a little more spice (for a little more kick). They come out a beautiful pink color....just enjoy!!

Most Helpful Critical Review
Apr 07, 2012

The technique worked just fine, and I'm glad to have a basis for making gefilte fish in the future. However, there were a couple of problems with this recipe, and I would not make it again for the following reasons: 1) very very bland. It tastes just barely decent with a good dose of horseradish, but it needed more salt and/or flavor. Next time I would try some marjoram or cinnamon, even if that departs with tradition. 2) far more problematic, the amounts are WAY off, unless by '8 servings' they meant '32 pieces of gefilte fish.' I bought appr. 4 pounds of ground fish, and it made about 40 servings. Certainly not 8. I would have made only half the recipe had I known!


8 Ratings

Apr 18, 2011

Just finished cooking the first batch...awesome recipe. My fish combo was a bit different, but all measurements were the same...but doubled. Im sure my guests will enjoy it at the seder tommorrow.

Sep 28, 2011

The Gefilte Fish in a jar at the store are repulsive... this is not and well worth the effort. I made this today for Rosh Hashanah. the basic recipe is solid. You can revise the fishes however you want. i used primarily salmon and the flavor was lovely. I added broth cubes to it for a bit more flavor and more salt because it was lacking a bit. loved the texture and flavor. I also added in quite a bit more matzo meal to get the right consistency and omitted most of the water. everyone enjoyed it tremendously.

Sep 02, 2010

Nice easy recipe. Tastes great. Thanks.

Apr 05, 2012

This is an easy recipe, although it is time consuming. Worth it for the taste and ability to change up for your own preferences. After reading the recipe, it became apparent that it is flexible for seasoning, and type of fish. I used halibut and cod and added more salt and paprika. I was heavy on the onion because I love onion, but next time will use less. Next time I will use salmon and halibut since that is what we have a lot of in our freezer.

Mar 23, 2013

Very tasty! It took me about an hour to assemble the fish mixture and by then it was too late for me too cook so I popped the stock and mixture into the fridge to work on in the morning. I ended up with 46 "loaves." Next time I will scale down the recipe as I have 16 people over for first seder and 4 people for the second. I also omitted the ice water. If you like salt, you might want to add more.

Apr 19, 2012

Needs more onions, salt, sugar, and matzoh meal.


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  • Calories
  • 513 kcal
  • 26%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 248 mg
  • 83%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 62.1 g
  • 124%
  • Sodium
  • 1446 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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