Gefilte Fish

Gefilte Fish

8

"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

2 h 35 m servings 513 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 62.1 g
  • 124%
  • Cholesterol:
  • 248 mg
  • 83%
  • Sodium:
  • 1446 mg
  • 58%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 t...

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 ...

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 tommo...

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 ...

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 t...

Nice easy recipe. Tastes great. Thanks.

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...

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...

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