Gefilte Fish

    2 hours 35 min

    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.

    23 people made this

    Serves: 8 

    • 675g (1½ lb) salmon fillets
    • 675g (1½ lb) red snapper fillets
    • 450g (1 lb) black cod fillets
    • 450g (1 lb) ling cod fillets
    • 2 1/2 large onions
    • 4 carrots
    • 5 eggs
    • 1 1/2 tablespoons caster sugar
    • 4 teaspoons salt
    • 4 teaspoons ground white pepper
    • 100g (4¼ oz) matzo meal
    • 175ml (6 fl oz) ice water
    • 2 onions
    • 2 carrots
    • 1/2 teaspoon paprika
    • 1/2 teaspoon ground black pepper
    • 4 tablespoons caster sugar

    Prep:25min  ›  Cook:2hr10min  ›  Ready in:2hr35min 

    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, add one sliced raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to the 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 keep in the refrigerator for up to 6 days.

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    Reviews in English (9)


    This recipe is very good. I like the gefilte with a little more colour, so I added 2 tea bags to the water, just like my grandmother used to do it.  -  18 Apr 2014


    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!!  -  06 Apr 2004  (Review from Allrecipes US | Canada)


    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.  -  17 Apr 2011  (Review from Allrecipes US | Canada)