Gefilte Fish

Recipe by Bergy
READY IN: 2hrs 45mins
SERVES: 8-12


  • 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
  • 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.