Gefilte Fish

🥘 Ingredients

• • 2 lbs mixed white fish fillets (whitefish, pike, carp), deboned
• • 2 large onions (1 ground with fish, 1 sliced for broth)
• • 2 large eggs
• • 2 tbsp matzah meal
• • 2 tbsp cold water
• • 1 tbsp sugar (more for Polish-style)
• • 1½ tsp salt
• • ½ tsp white pepper
• • 2 carrots, sliced into rounds
• • Fish bones and heads (for broth, optional)
• • Prepared horseradish for serving

👩‍🍳 Instructions

1. 1Prepare the broth: place fish bones (if using), 1 sliced onion, carrots, salt, and pepper in a large wide pot. Add water to fill ¾ of the pot. Bring to a boil, then reduce to a gentle simmer for 20 minutes.
2. 2Grind or finely chop the fish fillets and 1 onion in a food processor (pulse — don't puree).
3. 3Transfer to a bowl. Add eggs, matzah meal, cold water, sugar, salt, and pepper. Mix well. The mixture should hold together when shaped.
4. 4Wet your hands. Form the mixture into oval patties about 3 inches long.
5. 5Gently lower patties into the simmering broth. The liquid should just cover them — add water if needed.
6. 6Cover partially and simmer on very low heat for 1–1.5 hours. Do not boil vigorously.
7. 7Let cool in the broth. Transfer patties and carrot rounds to a platter. Strain broth over the fish (it will gel when cold).
8. 8Refrigerate until completely cold and set — at least 4 hours or overnight. Serve chilled with a slice of carrot on top and prepared horseradish on the side.