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Delicious Old Style Gefilte Fish

The aroma alone transports me back to bubbe’s kitchen, a symphony of simmering stock and subtle spices that promised a taste of tradition. I can almost see her now, standing over the stove, her hands moving with the practiced grace of generations, carefully poaching delicate fish patties in a fragrant broth. Each bite of her gefilte fish was a connection to our family’s history, a reminder of simpler times, and a testament to the enduring power of food to evoke cherished memories. And while her Yiddish endearments might have been lost to time, the taste of that fish will forever echo in my heart.

Recipe Overview

Prep Time: 3 hours
Cook Time: 2 hours
Total Time: 5 hours
Yields: 20-22 Fish Patties
Serves: 20-22
Dietary Type: Pescatarian

Ingredients

2 lbs fresh white fish (meat and bones)
2 lbs fresh Yellow Pike (meat and bones)
1 lb fresh carp (steak cut)
1 lb fresh cod (steak cut)
2 quarts water (good quality)
1 cup cold water
16 ounces baby carrots (or 3 large carrots, scraped and cleaned)
3 onions (medium size, including the brown outer skin layers)
2 celery ribs (cleaned)
4 teaspoons salt (kosher salt)
3 teaspoons sugar (white sugar)
2 teaspoons pepper (black pepper)
3 large eggs (or 4 medium size eggs)
5 tablespoons matzo meal
2 ounces parsley (as garnish)

Equipment Needed

Large stockpot
Food processor (optional)
Sieve or fine-mesh strainer
Large bowl
Slotted spoon
Serving plate or aluminum foil pan

Instructions

This recipe is divided into preparing the Fish Stock (Prep #1) and then the Fish mixture (Prep #2-#6). It’s best to get the stock simmering on the stove top first, then you can prepare the fish patties.

Fillet the fish: Ask your fishmonger to fillet the white fish, yellow pike, carp, and cod, saving the heads, bones, and skin for the fish stock. Remove the skin and bones from the fish steaks as well and save. Also, remove any small bones that might still be embedded in the meat (a small pair of pliers can be helpful).
Prep #1: FISH STOCK – If using whole carrots, cut 1 carrot into small pieces (otherwise you will be using the baby carrots). Cut 1 of the celery stalks into small pieces. Use 2 of the onions and remove the first brown dirty skin layer and discard, but keep the other layers. Cut up these onions into smaller pieces and with the brown skin layer (add a few more brown skins from other onions).
Prep #2: FISH MIXTURE – Cut all the fish meat into small pieces and then chop finely or grind coarsely in a food processor. Grade coarsely. Take 5 oz baby carrots (or 1 whole carrot), 1 onion (with the skin removed), and 1 celery stalk.
Prep #3: FISH PATTIES – Add into a very large bowl the coarsely ground Fish Mixture (meat and vegetables). Add 2 teaspoons salt, 2 teaspoons sugar, 1 teaspoon pepper. Make a well in the center and add the eggs and matzo meal. Next mix thoroughly all the ingredients and at the same time try to retain some of the coarseness of the fish, don’t mash it up too much (tiny chunks of fish are all right in the finished fish patty).
Prep #4: Slice lengthwise in half 5 oz of the baby carrots and set aside, which will be added during the last half hour of cooking (or cut up into thin rounds the third carrot).
Prep #5: FISH PATTY FORMING (prepare after stock is filtered through a sieve and simmering on the stove top) – Moisten your hands in some cold water and form the fish patties into oval shapes about 3 inches long. Place the patties on one or two big plates. You should be able to make about 20-22 patties (which will be placed into the simmering fish stock).
Prep #6: Wash the parsley and set aside.
FISH STOCK: Add 2 quarts of water to a very large pot. Add the reserved/saved fish heads, bones, and skin. Add 5 oz of baby carrots (or 1 carrot cut up), 1 cut up celery stalk, and 2 cut up onions and skins. Add 2 teaspoons salt, 1 teaspoon sugar, and 1 teaspoon pepper.
Bring the stock to a boil and then lower the heat to a simmer. Remove all scum which rises to the top and discard. Let simmer on low heat for about 45 to 60 minutes, uncovered.
Next pour/filter the fish stock through a sieve and retain the stock. Discard the bones, skins, and vegetables. Then place the retained stock back into the pot and bring to a low simmer once again.
Place each Fish Patty one-by-one into the pot, making sure the patties do not break up. Retain a low simmer and shake the pot to prevent the patties from sticking to each other (use a wooden spoon or rubber spatula as needed). Cover and cook for 1 hour on low heat. Occasionally check to remove scum and turn some of the top patties over as may be required.
Next remove the cover, add 5 oz of the baby carrots (or 1 carrot cut up into thin rounds). Turn a few patties on the top to keep them moist and under the liquid, remove scum and spoon some liquid over patties as needed. Cook for another 1/2 hours. Again, making sure you do not break up the patties.
Remove the patties and carrots with a slotted spoon and place on a serving plate or in an aluminum foil pan. Place one carrot on top of each fish patty.
Next pour/filter the fish stock through a sieve and retain the stock. Discard any by-products. Return the stock to the stove top and on medium heat reduce to about 2 cups of stock. Pour some of the stock over the fish in the plate or pan and cover using plastic wrap. Pour some extra stock into a plastic container and with a cover.
Place the Gefilte Fish and extra stock in the refrigerator to cool for several hours or more.
Serve the Gefilte Fish at room temperature on individual plates. Garnish each plate with a little parsley and some of the jelled fish stock on the side of the patty. Serve with red and white horseradish, enjoy!

Expert Tips & Tricks

Use a variety of fish: The combination of white fish, pike, carp, and cod provides a balanced flavor and texture. Don’t be afraid to experiment, but ensure you maintain a good ratio of fatty to lean fish.
Don’t overmix the fish mixture: Overmixing will result in a dense, rubbery texture. Mix gently until just combined.
Simmer, don’t boil: Boiling the patties will cause them to break apart. Maintain a low simmer throughout the cooking process.
Skim the scum: Regularly skimming the scum from the stock will result in a clearer, more flavorful broth.
Chill thoroughly: Chilling the gefilte fish allows the flavors to meld and the broth to gelatinize, creating the characteristic texture.
If you don’t have time to grind the fish: Ask your fish store person to grind all the fish meat and vegetables using a coarse setting.

Serving & Storage Suggestions

Serve the gefilte fish at room temperature, garnished with fresh parsley and a spoonful of the jelled broth. Offer red and white horseradish on the side for those who like a bit of a kick. Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container. The jelled broth may become more solid in the refrigerator, but it will return to its original consistency at room temperature. For longer storage, gefilte fish can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutritional Information

Please note that these values are estimates and may vary depending on the specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	168.7 kcal	N/A
Calories from Fat	53 g	32%
Total Fat	5.9 g	9%
Saturated Fat	1.1 g	5%
Cholesterol	70.5 mg	23%
Sodium	704.6 mg	29%
Total Carbohydrate	6 g	1%
Dietary Fiber	0.8 g	3%
Sugars	2.6 g	N/A
Protein	21.7 g	43%

Variations & Substitutions

Sweeter Gefilte Fish: If you prefer a sweeter gefilte fish, increase the amount of sugar to taste. Some people like to add a touch of honey or raisins to the fish mixture.
Salmon Gefilte Fish: Substitute some of the white fish with salmon for a richer flavor and color.
Vegetarian Gefilte Fish: While not traditional, you can create a vegetarian version using white beans, potatoes, and carrots pureed together with spices. Agar-agar can be used to help it set.
Gluten-Free Gefilte Fish: Ensure the matzo meal is certified gluten-free, or substitute it with a gluten-free breadcrumb alternative.

FAQs (Frequently Asked Questions)

Q: Why do you use fish bones and skin in the stock?
A: The fish bones and skin add a significant amount of flavor and gelatin to the stock, which is essential for the characteristic texture of gefilte fish.

Q: Can I use pre-ground fish?
A: While you can, grinding the fish yourself ensures the freshest flavor and allows you to control the texture.

Q: How do I prevent the fish patties from sticking to the pot?
A: Maintain a low simmer and gently shake the pot occasionally to prevent sticking. You can also use a wooden spoon or rubber spatula to gently loosen any patties that may be sticking.

Q: Can I make this ahead of time?
A: Yes, in fact, gefilte fish is best made a day or two in advance to allow the flavors to meld and the broth to gelatinize.

Q: What’s the best way to serve gefilte fish?
A: Serve the gefilte fish chilled or at room temperature with a spoonful of the jelled broth and a dollop of horseradish.

Final Thoughts

Making gefilte fish from scratch might seem daunting, but the result is a dish that’s far superior to anything you can buy in a jar. Each step is imbued with tradition, transforming simple ingredients into a culinary masterpiece. Gather your ingredients, summon your inner bubbe, and embark on this delicious journey. Don’t hesitate to experiment with slight variations to make it your own, and most importantly, share it with loved ones. After all, gefilte fish is best enjoyed in good company, with stories and laughter filling the air.

Delicious Old Style Gefilte Fish Recipe