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Gefilte Fish, Homemade VIII (P, KLP, TNT)
Source: Love & Knishes
Serves: 8 to 10

Broth:
Fish heads, skin and bones
2 quarts water
1 tsp. salt
1/2 tsp. pepper
Pinch of sugar
1 carrot, peeled and sliced
1 medium onion

Fish:
2 pounds buffalo
1 pound whitefish
1 medium onion
3 eggs, well beaten
2 tsp. salt
1/4 tsp. white pepper
1 tsp. sugar
3 tbsp. matzo meal or cracker crumbs
1/3 cup water

Make Broth:
Put all broth ingredients in a large Dutch oven and boil for 30 minutes.

Remove solids and/or strain and replace into Dutch oven. Add sliced carrots and the onion.

Make Fish:
Grind the fish and onion in a food grinder twice using the fine blade or puree in food processor. Mix the remainder of ingredients in well.

Form the fish mixture into balls or ovals.

Assembly:
Carefully place fish balls into the fish broth. Liquid should cover the fish. If not, add more water.

Cover and bring to a rapid boil. Uncover and reduce heat. Simmer for about 2-1/2 hours until the stock has been reduced to less than 1/2. Carefully remove the fish to a container with sides such as a 9"x13" baking pan. Strain the stock and pour over the fish. Add carrots as a garnish. Cool and refrigerate until stock gels.

Poster's Notes:
My favorite recipe is the old standard from Love & Knishes. First, she says that any fish will do but it is best to use 2 pounds of fat fish to one pound of lean fish.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A