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Jewish Recipes --> Recipes --> Gefilte Fish

Grandma's Gefilte Fish (pareve) (p. 144)
Recipe Ingredients:
  • 1 lb. pike
  • 1 lb. carp or sea bass
  • 2 T. matzo meal or bread crumbs
  • 2 eggs, beaten
  • 2 onions
  • 1/2 C. water
  • 1 t. salt, or to taste
  • Dash pepper
  • 2 carrots, scraped
  • 1 stalk celery


California Kosher

 

Skin and bone fish, saving skin and bones for later use. Put fish and 1 onion through the finest blade of a food chopper, or chop finely. Add beaten eggs, matzo meal, water and seasonings. Mix well.

Using wet hands, form into balls the size of a lemon. Slice the other onion, carrots and celery and put in a large, heavy pot. Add to this the skin and bones of the fish. Over them, gently place the fish balls. Cover with the cold water and bring to a boil. Skim off any foam that forms, and simmer for 1 1/2-2 hours.

Remove fish balls and continue to cook broth until it is reduced to about 1/3 of its original volume. Strain broth through several layers of cheesecloth and return fish balls and carrots to broth.

Cool. Serves 6-8.

(Suggestion: Fish balls may be made smaller to serve as appetizers.)
Claire Gering


Matzo Meal

   
 
 

Fish -- Kosher for Passover Fish -- Gefilte Fish

 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods