Ingredients Jump to Instructions ↓

  1. 3 pounds carp (meat)

  2. 1 1/2 pounds whitefish, pickerel, or rockfish (meat)

  3. 1 1/2 pounds yellow pike or buffel (meat)

  4. 6 onions

  5. 2 tablespoons salt, or to taste

  6. 6 eggs

  7. 3 tablespoons sugar

  8. 1 /2-1 cup matzah meal

  9. 3/4 cup water

  10. 1 teaspoon almond extract or 1/4 cup ground almonds

  11. 1 1/4 teaspoons pepper

  12. Horseradish (bottled or fresh)

  13. 4 stalks celery, cut in 4-inch slices

  14. 3 onions, sliced

  15. 6 carrots, sliced on the bias

  16. 8 cups water, or enough to cover bones with

  17. 1 inch to spare (use less rather than more)

  18. Bones of fish (and heads, if desired)

  19. 1 tablespoon salt

  20. 1/2 tablespoon freshly ground pepper

  21. 1 tablespoon sugar

Instructions Jump to Ingredients ↑

  1. Place all the stock ingredients in a large kettle with a cover. Bring to a boil, then partially cover and reduce the heat to a simmer. While waiting for the pot to boil, begin preparing the fish.

  2. In a wooden bowl, add to the ground-up fish all the other ingredients listed under Fish, carefully chopping very fine and blending. You can also use the grinder on a mixer. Wet your hands and form the fish into fat, oval-shaped patties, carefully sliding each into the simmering stock.

  3. Simmer over a low flame slowly for 20 to 30 minutes or for 2 hours. Allow to cool in the pot and carefully remove all the patties, placing them on a platter. After the fish has been removed, strain off the cooking liquid. This stock should then jell when chilled; if it does not, simply add a package of unflavored gelatin, following instructions on the package.

  4. Serve the chilled gefilte fish with the jellied fish stock, horseradish, and of course the carrots.


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