Gefilte means “stuffed” in Yiddish. A popular dish at Jewish holidays, gefilte fish is made from a seasoned mixture of minced or ground fish. It used to be stuffed into fish skin, which explains the name, but since the 19th century it has been increasingly made without the skin with the fish formed into balls or patties instead.
Recipe Servings: 2
- 24 oz ground fish
- 2 eggs, beaten
- 1 medium onion, chopped
- ¼ cup matzo meal
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp sugar
- Mix together the ground fish, eggs, onion, matzo meal, salt, pepper, and sugar in a bowl.
- Shape mixture into fist-size oval balls.
- Combine the carrot, celery, garlic, onion, sugar, salt, and water in a large stockpot and bring it to a boil.
- Add the gefilte fish to the stockpot.
- Return mixture to a boil, reduce heat to medium-low, and simmer for 30 minutes.
- Reduce heat to low and continue to simmer for 60 minutes.
- Serve gefilte fish with horseradish on the side.
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