Gefilte Fish

Recipe from Oxmoor House

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  • 6 pounds buffalo fish
  • 1 large onion, sliced
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 2 tablespoons salt, divided
  • 1 teaspoon sugar
  • 4 quarts water
  • 6 eggs
  • 3 stalks celery, finely chopped
  • 2 onions, finely chopped
  • 1 carrot, finely chopped
  • 1/4 cup plus 2 tablespoons matzo meal
  • 1/2 teaspoon pepper
  • Red horseradish
  • Carrot strips (optional)
  • Chopped fresh parsley (optional)


  1. Fillet fish; set aside. Wrap bones securely in cheese cloth; place in an 8 1/2-quart stock pot. Add sliced onion, celery, carrots, 1 tablespoon salt, sugar, and water. Bring to a boil; cover and simmer 30 minutes. Strain liquid; discard vegetables and bones. Allow liquid to return to a simmer.
  2. Grind fish; combine fish, eggs, chopped celery, onion, carrot, matzo meal, remaining salt, and pepper in a large mixing bowl; mix well. Shape fish mixture into oblong patties using 1/2 cup mixture per patty. Drop patties into simmering liquid; cover and cook over low heat 3 hours. Let gefilte fish cool completely in cooking liquid; chill thoroughly. Serve with red horseradish, and garnish with carrot strips and parsley, if desired.
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