Gefilte Fish

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25 min


18 fish balls

* PLUS Cooking time: 30 minutes


  • 500 g halibut
  • 250 g tilpia
  • 250 g haddock
  • 1 large onion , chopped
  • 1/3 cup coarsely chopped parsley
  • 1/4 cup matzo meal
  • 1/2 tsp saffron
  • 1/4 cup cold water
  • 1 egg white
  • 1 tsp salt
  • 1 pinch pepper
  • 8 cups fish stock
  • 2 carrots , sliced
  • 1 onion , thinly sliced
  • 1 bay leaf
  • 6 peppercorns


  • Cut fish into large even-sized chunks. Place onion, parsley, matzo meal and saffron in a food processor. Pulse to combine. Add fish. Pulse until finely chopped but not puréed. With machine running, pour water and egg white down feed tube. Turn off machine and stir in salt and pepper. Cover and refrigerate for one hour.
  • In a wide shallow saucepan, combine fish stock, carrots, sliced onion, bay leaf and peppercorns. Bring to a boil over high heat. Reduce heat and simmer 5 min. Pinch off about 1 tbsp (15 mL) fish mixture and add to broth. Simmer until firm to the touch. Remove and taste. Adjust seasonings in mixture if needed. Then, using a 1/4 cup (50 mL) dry measure, form mixture into balls (wet hands make forming balls easier) and place on a piece of waxed paper. When about half the mixture is formed into balls, place balls in stock. Avoid overcrowding. (It may be necessary to cook in more than 2 batches.) Cover and simmer until balls are firm to the touch, 30 to 35 min. Remove to a dish. Repeat with remaining mixture. Place gefilte fish balls in a large dish. Strain stock over top. Serve immediately or cover and refrigerate for up to 3 days.

Nutrition (per serving)

  • Calories
  • 76,
  • Protein
  • 12.4 g,
  • Carbohydrates
  • 2.3 g,
  • Fat
  • 1.6 g,

Even the best gefilte fish tastes better with a light squeeze of lemon juice before serving.