Prep 4 hrs
Cook 0 mins
Yaya is famous for this gefiltefish, which she only makes at Passover. Of course, as the first piece of hearty food we get to eat following a long and late Seder it's no wonder they get gobbled right up!
- 3 kg fish, whole (a white variety such as carp or whitefish)
- 1 matzos
- 2 large onions, diced
- 1 carrot, shredded
- 2 eggs
- 1 dash salt
- 1 dash pepper
- 1 dash cumin
- 1⁄2 cup vegetable oil
- 3 garlic cloves
- 1 celery rib, chopped
- 1 large onion, sliced
- 2 carrots, sliced
- 4 bay leaves
- 1 tablespoon salt
- 1 tablespoon sugar
- 3 tablespoons vinegar
- Fry the carrot, salt, pepper, cumin and 1 chopped onion in the oil until the onions are translucent. Let cool.
- Soak the matzo in water. Remove head, skin and bones from whole fish. Do not discard the head and bones. Chop raw fish and matzo in the food processor.
- Combine the fish/matzo mixture with the onion mixture and eggs. Refrigerate for 30 minutes to 1 hour.
- In a very large pot, fry the fish head(s) in vegetable oil together with galic, celery, salt, pepper and the other chopped onion. Remove from the stove.
- Form the refrigerated mixture into slightly flattened, egg-shaped patties. Arrange in the pot, over the fish head(s) mixture in a single layer. Cover with a layer of onion slices and carrot slices. Repeat layers until you have used up all the fish patties.
- Fill the pot with boiling water. Add vinegar, 1 tablespoon salt, sugar and bay leaves.
- Boil uncovered for 2 hours, replenishing water if necessary. Serve cold.