Gefilte Fish

"Here is a recipe I found way back in an old looseleaf cookbook. The recipe was given to me by a Jewish friend, now long since gone. I have not made them but I have tasted her's and they were wonderful. I can not vouch for the authenticity of the recipe just the source."
photo by a user photo by a user
Ready In:
2hrs 45mins


  • 2 -3 lbs fish scraps (bones, heads gills removed, skin from carp or other white fish)
  • 3 cups sliced onions
  • 3 lbs carp or 3 lbs other fresh water white fish fillets
  • 3 eggs, beaten just a little bit
  • 2 tablespoons matzo meal or 2 tablespoons some cracker meal
  • water
  • salt and pepper
  • 3 cups peeled carrots, cut into chunks
  • prepared horseradish, to serve


  • Cover the fish scraps, in a large pot with water-- about 4 inches above the scraps.
  • add apprx 1/3 onions, bring to a boil & reduce heat, cook for 45 minutes, Strain out the fish scraps.
  • If you have a food processor that's good- put in the raw fish filets and remaining onions, go on-off until coarsely chopped, don't overdo it.
  • Add eggs lightly beaten, a bit at a time & go on after each addition.
  • Add Matzo meal and 1/2 cup of water.
  • Process, the mixture should be light, smooth and the consistency almost fluffy If it looks too dry add a little more water- just a bit at a time.
  • Season well with salt & pepper.
  • Drop the carrots into the fish stock.
  • Wet your hands and shape the fish mixture into oval balls like an egg and gently lower them into the simmering stock, put them all in the pot.
  • They are happy being crowded in.
  • Cover the pot and simmer for 1 1/2 hours.
  • Let the fish balls cool in the liquid when cooled remove fish balls & carrots to a platter.
  • Reduce stock to about 2 cups.
  • Strain stock over the fish balls cover and refrigerate.
  • Remove Fishballs 30 minutes before serving from the fridger.
  • Serve with some of the fish jelly a carrot piece and plenty of horseradish.

Questions & Replies

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  1. Thanks for grate recipe. Actually modified it. I add a beet with carrots. Very tender fish balls.Love it.


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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