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homemade gefilte fish
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How To Make Homemade Gefilte Fish

This homemade gefilte fish recipe is an authentic take on the classic Jewish dish. Made from a blend of fish fillets, onions, and carrots, these flavorful fish patties are simmered in a rich fish stock for a tender, delicate texture. Perfect for Rosh Hashanah or Passover, serve this cold with a side of spicy horseradish for an unforgettable meal.
Approximately Cooking Time3 hours
Course: Appetizer, Main Course
Cuisine: Jewish
Keyword: gefilte fish, homemade gefilte fish, jewish recipe, passover, rosh hashanah
Cooking Method: Stovetop
Diet: Kosher
Calories: 1980kcal
Author: MelanieCooks.com

Equipment

Ingredients

  • 2 lbs fish fillets 1 lb of rainbow trout and 1 lb of cod, or substitute with white fish or tilapia
  • 5 onions devided
  • 2 carrots
  • 1 egg
  • 1 cup flour
  • 16 oz fish stock or vegetable stock
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp oil

Instructions

  • Chop 2 of the onions. Heat 1 tbsp of oil in a frying pan over medium-high heat, add the onions, and cook for about 10 minutes until soft.
  • Add the fish fillets (with skin) and the cooked onions to a food processor and pulse until finely chopped. The mixture should resemble ground meat.
  • Transfer the fish mixture to a bowl and stir in the egg, salt, and pepper. Mix well.
  • Place the flour on a plate. Form the fish mixture into patties, wetting your hands with cold water if needed to prevent sticking. Coat each patty with flour.
  • Heat 1 tbsp of oil in a frying pan. Fry the fish patties for 3 minutes on each side until golden brown. Set aside.
  • Chop the remaining 3 onions and peel and slice the carrots into rounds. Layer a non-stick pot with 1/3 of the onions, followed by half the fish patties, half the carrots, and half of the remaining onions. Repeat this layering with the rest of the ingredients.
  • Pour fish stock over the layers, ensuring the fish patties are fully submerged. If needed, add water to cover.
  • Bring the pot to a boil, then reduce the heat to a low simmer. Cover and cook for 1.5 hours.
  • Allow the gefilte fish to cool and refrigerate overnight. Serve cold with horseradish.

Notes

  • Gefilte fish tastes best when made a day ahead, allowing the flavors to develop. Refrigerate and serve cold with a generous dollop of horseradish.

Nutrition

Calories: 1980kcal | Carbohydrates: 161g | Protein: 217g | Fat: 52g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 617mg | Sodium: 5574mg | Potassium: 4525mg | Fiber: 16g | Sugar: 30g | Vitamin A: 20651IU | Vitamin C: 48mg | Calcium: 441mg | Iron: 14mg