Gefilte fish is a traditional Jewish dish made from ground fish, usually carp, whitefish, or pike. The fish is typically mixed with onions, eggs, matzo meal (or bread crumbs), and seasonings, then formed into oval-shaped patties or balls and poached in a broth. It is often served chilled, accompanied by horseradish. The dish has its origins in Eastern Europe, particularly among Ashkenazi Jewish communities. It is commonly associated with Jewish holidays and celebrations, especially Passover, where it is a popular item on the Seder plate. Gefilte fish has a long history and is considered a staple of Jewish cuisine, with variations of the dish found in different Jewish communities around the world.
Why make your own gefilte fish
Traditional Flavor: This recipe maintains the traditional flavor of gefilte fish, making it a classic choice for those who appreciate authentic Jewish cuisine. Simple Ingredients: The recipe uses basic, easy-to-find ingredients, making it accessible for home cooks without the need for specialty items. Easy Preparation: With straightforward instructions, this recipe is easy to follow, even for novice cooks, ensuring a successful outcome. Customizable: While this recipe is a classic version, it can be easily adapted to suit individual preferences by adjusting the seasonings or using different types of fish. Versatile Serving Options: Gefilte fish can be served as an appetizer or a main course, making it a versatile dish for different occasions and meal settings. Cultural Significance: Gefilte fish is a dish with deep cultural and historical significance in Jewish cuisine, making it a meaningful addition to holiday celebrations and family meals.
Ingredients and substitutes
Fish – Traditionally used in this recipe is carp, white fish, halibut, cod, or pike but you can use other varieties as well. Today I am using bouri which came recommended by my fishmonger. It comes in plenty and is quite affordable. Matzo meal – This dish is made for Passover. So, matzo meal is the obvious choice. But you can use bread crumbs or crushed matzah as well. And if you want to make it gluten-free, use an almond meal. Carrots – Add flavor to the stock. Some recipes have grated carrots in the fish cake mixture, you can add 1/2 cup grated carrots. It will keep the fish cakes moist. Personally, I like them without the carrots. You can also use parsnip. Medium Onions – Adds tons of flavor to the fish. As you can see, traditionally this fish has minimum flavor ingredients. Fennel – Not traditionally used, which is why I put it as optional but fennel is a great flavor addition to fish. You can also use dill if you prefer. Parsley – Again not a traditional ingredient, but I love the flavor it brings to the stock and the fish cakes. Bay leaves – Not a traditional ingredient, but I think it helps to add more flavor and lessen that fishy smell. Lemon slices – My main reason to add the lemon slice is to reduce that fishy smell. It really does help – if you don’t like the flavor of lemon – you can take it off after the first 30 minutes of boiling. Large eggs – The boiled eggs add texture to this fish cakes which is more grainy compared to smooth. The fresh raw eggs help combine all the ingredients. I’d say 1 egg per 500 grams is good proportion – any more than that will tend to give you dry fish cakes.
Step-by-step: Gefilte fish recipe
Fish stock
In a pot, add the fish bones, water, and all the stock ingredients such as carrots, onions, fennel, parsley, etc. Alternatively, you can substitute the fish bones with fish broth as I have done in the video.Pro tip – Use a wide pot so you have enough space to add all the fish cakes later. Cover and simmer on medium-low heat for 1 hour (if using fish bones simmer 1/2 hour more). Once simmered, drain or remove all veggies. Discard all other vegetables but save the carrots for garnish.
Ground fish & Egg mixture
Meanwhile, In the food processor, pulse the fish (without bones) for a minute or more to make groundfish. Set aside.Pro tip – Traditionally, the whole fish is purchased. The bones are used for the broth and the flesh for the fish cakes. In the same food processor, pulse onions for a minute. Then, add the parsley, boiled eggs, salt, and pepper until fine but not smooth. Set aside.Pro tip – Gefilte fish cakes are not smooth, they do have some texture. Plus it is easier to mold when not as smooth.
Shape the fish cakes
In a large bowl, add all the fish cake ingredients starting from ground fish, onion mixture, matzo meal, eggs, sugar, salt, and black pepper. Combine the mixture well but do not over mix. You want it to be soft but still be able to shape in an oval cake.Pro tip – If the mixture is too stiff the cakes will be hard because the matzo meal will absorb all liquid. So, add a few tablespoons of water to the mixture if necessary. Take small portions of the mixture and shape it into an oval. Use a 1/4 or 1/3 measuring cup to ensure all cakes are the same size.Pro tip – Overmixing will make tough fish cakes so be gentle and keep them light and airy. The best way to do this is to roll the mixture into a ball then shape it into an oval.Pro tip – Wet your hands with water to prevent the fish mixture from sticking to your hands You can keep the shaped fish cakes in the fridge until the stock is ready.Pro tip – These cakes will keep in the refrigerator for up to two days before cooking further.
Cook the fish cakes
Once the fish broth is ready, reduce the heat to low so the broth is at a gentle simmer Gently place the fish cakes in one at a time. Use a spoon to move them around gently to create more space.Pro tip – These cakes very gentle at this time so handle them carefully. Once all the fish cakes are in, cover with a lid. Cook the broth on a medium-low heat for one and half hours.Pro tip – Keep to medium heat and if necessary medium-low heat. Otherwise, the fish cakes can break into pieces if boiled. After an hour and a half, the fish cakes will be cooked and have turned white. Use a slotted spoon to remove them to a shallow serving platter.Pro tip – It is necessary to take them out so they do not overcook and soak up too much liquid. The stock can be reused or served as a plain fish soup. Pour some of the fish stock over the fish cakes to keep them moist. Garnish with sliced medium carrots (we saved from the stock above) and a parsley leaf. Place in the fridge for a few hours to chill. This dish is traditionally served cold with beet horseradish.Pro tip – These will keep in the fridge for up to a week.
Make the beet/horseradish
Peel and grate the horseradish and beets in a bowl. Add the vinegar, salt, and sugar – Combine well Pour into a mason jar and let macerate in the fridge until ready to serve. This can be kept in the fridge for up to 2 weeks.
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Tips for Success
Use Fresh Fish: Use fresh fish for the best flavor. Avoid frozen fish if possible, as it can affect the texture of the gefilte fish. Consistent Size: Try to make your gefilte fish patties or balls as consistent in size as possible. This will help them cook evenly. Poaching Liquid: Use a flavorful poaching liquid, such as fish or vegetable broth, to enhance the taste of the gefilte fish. Gentle Cooking: Cook the gefilte fish at a gentle simmer to prevent them from falling apart. Chill Before Serving: Chill the cooked gefilte fish before serving to allow the flavors to meld and the texture to firm up. Serve with Horseradish: Serve the gefilte fish with horseradish to add a spicy kick and complement the flavors of the dish. Make Ahead: Gefilte fish can be made ahead of time and refrigerated until serving, making it a convenient dish for holiday meals.
Creative variations on traditional gefilte fish:
Herb-infused: Add fresh herbs like dill, parsley, or chives to the fish mixture for added flavor and freshness. Spicy: Mix in some finely chopped jalapeños or a dash of hot sauce for a spicy kick. Asian-inspired: Use flavors like soy sauce, ginger, and garlic in the fish mixture, and serve with a dipping sauce made from soy sauce, rice vinegar, and sesame oil. Smoked Fish: Incorporate some smoked fish, such as smoked trout or salmon, into the mixture for a smoky flavor. Baked Gefilte Fish: Instead of poaching, shape the gefilte fish mixture into a loaf and bake it in the oven for a different texture. Mini Gefilte Fish Cakes: Shape the mixture into small cakes and pan-fry them for a crispy exterior. Gefilte Fish Sliders: Serve the gefilte fish patties on mini burger buns with some coleslaw or pickles for a fun twist. Stuffed Gefilte Fish: Create a stuffed gefilte fish by shaping the mixture into a patty, placing a filling of your choice (such as spinach and feta or roasted peppers and goat cheese) in the center, and then shaping the mixture around the filling.
Ideas to serve gefilte fish.
Gefilte fish is typically served chilled, either as an appetizer or as part of the main course. Here are some common ways to serve gefilte fish. These are just a few ideas, but feel free to get creative and serve gefilte fish in a way that suits your taste and style!
With Horseradish: Gefilte fish is traditionally served with a dollop of horseradish, which adds a spicy kick that complements the mild flavor of the fish. Garnished: Garnish the gefilte fish with a sprig of fresh dill or parsley for a pop of color and added freshness. On a Bed of Lettuce: Serve the gefilte fish on a bed of lettuce leaves for a simple and elegant presentation. With Beetroot: Some people like to serve gefilte fish with a side of grated beetroot, which adds sweetness and color to the dish. With Matzo: Serve gefilte fish with a piece of matzo on the side, which is a traditional accompaniment during Passover. As a Sandwich: Use gefilte fish patties to make a sandwich with some lettuce, tomato, and a slice of bread or a roll. With Pickled Vegetables: Serve gefilte fish with a side of pickled cucumbers or other pickled vegetables for a tangy contrast. As a Main Course: In some households, gefilte fish is served as a main course, accompanied by side dishes like mashed potatoes or roasted vegetables.
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Ask your fishmonger to do the cleaning and mincing of the fish. Yes, they do charge a little more but why not; if it reduces your workload, stress and keeps the house clean, not smelling of fish!! Gefilte fish has a good shelflife and it can be kept in the fridge for a few days, so make it ahead of time. After you are done cooking this dish, place a pot of water to boil. Then, add a cinnamon stick and a chopped lemon and let it boil on a medium-low simmer for an hour. Your home will smell amazing again. The lemon does a great job of removing all the fish smell from every corner of the house. Horseradish – Over time, the horseradish tends to get more intense in flavor. So if you like it spicy, prepare it a few days ahead. If not, make it on the day you want to serve it. Alternatively, change the ratio of the horseradish to beets. Instead of using 1:1 use 1:2 or even 1:3 three being beets of course. I notice that when I use more beets my kids can eat some too.
Frequently asked questions
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