Gefilte Fish is a poached fish dish made from ground deboned fish. It is typically served as an appetizer around Passover. But you can feel free to make this Jewish classic at any time throughout the year.
It is really easy to make this dish too. Start by bringing fish stock, onion, carrot, celery, parsley, and thyme to a simmer. Make the fish mixture by pulsing white fish in a food processor and mix it with a cooked onion and parsley mixture. Add eggs and matzo meal and mix well. Season and shape into balls. Drop into the hot stock and simmer for 25 minutes. Serve on endive with matzo and horseradish.
To make Gefilte Fish, you will need the following ingredients:
Bring 8 cups of fish stock, 1 onion, 2 medium carrots, 2 stalks of celery, a small bunch of parsley and 3 sprigs of thyme to a boil in a large saucepan. Reduce heat and simmer.
Heat 2 tablespoons of olive oil in a medium skillet over medium-low heat. Sauté 1 chopped onion, 2 medium chopped carrots and 1 chopped stalk of celery until very soft. Remove the skillet from the heat and leave to cool.
Place the onion mixture in a food processor with ¼ cup of parsley leaves. Pulse until almost smooth then transfer to a large bowl.
Chop 3 pounds of fish into large chunks and place them in the food processor. Pulse until finely ground but do not puree the fish (some texture is necessary).
Mix chopped fish, 3 large eggs and ¾ cups of matzo meal to the parsley and onion mixture. Stir well to combine. Season with salt and pepper to taste. Form into 20 large oval shaped balls.
Drop each of the fish balls into simmering stock and simmer for about 25 minutes until completely cooked through. You may need to cook the fish in batches if the saucepan is too crowded.
Serve with a bit of horseradish and the cooked carrots from the stock.
This Gefilte Fish is a delicious classic Passover appetizer. If you make this delicious fish dish, please come back to leave a review to let me know what you think.
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