Gefilte Fish

My family loves matzo and butter with a sprinkle of salt.

They also love gefilte fish with loads of horseradish. Of course the gefilte fish usually comes from a jar, as I always procrastinate and say I am going to make my own gefilte fish, and then find myself at the grocery store purchasing it!

But this year I have 15 pounds of striped bass in the freezer and so I am making local gefilte fish! Traditionally gefilte fish is made with sturgeon or pike, but I don’t live near the great lakes, I live on Martha’s Vineyard, and I am pretty sure my husband’s ancestors did not import their fish from the Midwest. I confirmed this with Joan Nathan, and sure enough, she said “Jews of New York got carp from the Hudson. Bass would make great gefilte fish. Check out my recipes in Quiches, Kugels and Couscous.” (Knopf, $39.95)

For my horseradish recipe, click here!

Gefilte Fish

5 pounds of fish total*
2 1/2 large onions dices small
4 carrots shredded
5 eggs
1 1/2 tablespoons cane sugar (plus ¼ cup)
5 teaspoons salt
3/4 cup matzo meal
3/4 cup ice water
2 onions
2 carrots
1 teaspoon paprika
7 teaspoons ground black pepper

*I use my frozen fish from last fall: wild salmon and striped bass – do not use bluefish or tuna - save any fish scraps to add to stock.

Grind the fish, 2 1/2 onions and 4 carrots together. Put fish mixture in a bowl. With a hand chopper, add eggs one at a time, then add 1 1/2 tablespoons sugar, 4 teaspoons salt and some pepper and continue to chop until very well blended. Add the ice water a little at a time and add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make a gefilte fish ball, and if not, add in more matzo meal.

Fill two large heavy stock pots half full of water. Into each pot, add slices of one raw onion and one sliced carrot. Add fish skins if desired. Add paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let it simmer for 10 minutes. With wet hands shape the fish balls and carefully drop into simmering stock. Cover slightly and cook over medium-low heat for 2 hours. Then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will keep in the refrigerator for up to one week.

Image Credit:  marcelo träsel

Gefilte Fish

5# of fish total I use my frozen fish from last fall: wild salmon and stripped bass –do not use bluefish or tuna save any fish scrapes to add to stock.

2 1/2 large onions dices small

4 carrots shredded

5 eggs

1 1/2 tablespoons cane sugar (plus ¼ cup)

5 teaspoons salt

3/4 cup matzo meal

3/4 cup ice water

2 onions

2 carrots

1 teaspoon paprika

7 teaspoons ground black pepper

Grind the fish, 2 1/2 onions and 4 carrots together. Put fish mixture in a bowl, with a hand chopper,  add eggs one at a time, then add 1 1/2 tablespoons sugar, 4 teaspoons salt and some pepper and continue to chop until very well blended. Add  the ice water a little at a time and add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make a gefilte fish ball and if not add in more matzo meal.

Fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Add paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let it simmer for 10 minutes. With wet hands shape the fish balls and carefully drop into simmering stock. Cover slightly and cook over medium-low heat for 2 hours. Then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to one week.