Gefilte Fish

These Jewish gefilte fish patties made with salmon, snapper, cod, onion, and matzo, are simmered in homemade fish stock for a classic Passover dish.

• Preparation Time: 25 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 2 hr 40 mins
• Calories: 513 Calories

Ingredients

• 5 eggs
• 4 teaspoons salt
• 4 carrots
• 1 pound black cod fillets
• 1 pound ling cod fillets
• 4 teaspoons ground white pepper
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon paprika
• 0.25 cup white sugar
• 1.5 pounds salmon fillets
• 1.5 tablespoons white sugar
• 0.75 cup ice water
• 1.5 pounds red snapper fillets
• 2.5 large onions
• 0.75 cup matzo meal

Recipe Instructions

Step 1

Fill 2 large heavy stockpots half full with water. Slice 1 raw onion and 1 carrot into each stockpot. Add fish skins, if desired. Divide 4 tablespoons sugar, paprika, and black pepper evenly between each pot. Season with salt. Bring to a boil over medium heat and let boil for 10 minutes.

Step 2

Remove balls carefully to containers and strain remaining stock over balls, just barely covering them. Chill in the refrigerator before serving. Store in the refrigerator for up to 6 days.

Step 3

Grind salmon, red snapper, black cod, ling cod, 2 ½ onions, and 4 carrots together. Place mixture into a large wooden bowl. Using a hand chopper, add eggs one at a time, mixing well after each addition. Add 1 ½ tablespoons sugar, 4 teaspoons salt, and white pepper; continue to chop until very well blended. Stir in ice water a little at a time throughout this process. Add matzo meal and chop again until mixture is thick enough to bind together to make a ball; if not, add more matzo meal. Set aside.

Step 4

Using wet hands, shape fish mixture into oval-shaped balls and carefully drop into boiling stock. Cover the stockpots slightly and cook over medium-low heat for 2 hours. Remove from heat and let balls sit in the pot for 10 minutes.