Ingredients:

  • 8 cups Water
  • 1 large piece Fish Heads/Bones (Optional)
  • 3 medium Carrots (for broth)
  • 1 large Onion (for broth)
  • 2 Celery Stalks
  • 2 Bay Leaves
  • 1 teaspoon Whole Black Peppercorns
  • 1 tablespoon Salt (for broth)
  • 2 lbs White Fish Fillets (Carp, Pike, Haddock, or Cod), skinless and boneless
  • 1 large Onion (for mixture), finely chopped
  • 1 medium Carrot (for mixture), grated
  • 1/2 cup Matzo Meal (or fine dry breadcrumbs)
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Ice Water or Seltzer
  • 2 teaspoons Sugar
  • 1 teaspoon Salt (for mixture)
  • 1/2 teaspoon White Pepper
  • 1 tablespoon Vegetable Oil

Instructions:

  1. Stage 1: Preparing the Poaching Liquid. Combine all broth ingredients (Water, fish bones if using, carrots, onion, celery, spices) in a large stockpot. Bring to a boil, then reduce heat, cover, and simmer gently for 45 minutes.
  2. Strain the liquid carefully through a fine-mesh sieve into a clean bowl. Discard solids. Taste the broth and adjust seasoning. Keep this liquid warm over low heat.
  3. Stage 2: Preparing the Fish Mixture. Sauté the finely chopped onion in oil until translucent and soft; let cool slightly.
  4. Place the fish fillets into a food processor and pulse until finely ground but not pasty.
  5. Add the cooled onions, grated carrot, beaten eggs, matzo meal, sugar, salt, and pepper to the fish. Process in short pulses until just combined. Do not overmix.
  6. Slowly stream in the ice water/seltzer while pulsing a final few times. Cover the mixture and chill in the refrigerator for at least 30 minutes to firm up.
  7. Stage 3: Forming and Poaching. Bring the reserved poaching liquid back to a very gentle simmer (it should barely bubble).
  8. Moisten your hands with cold water. Scoop rounded spoonfuls (about 1/4 cup) of the chilled mixture and gently form them into smooth oval quenelles.
  9. Gently slide the fish balls into the warm poaching liquid. Cover the pot, reduce heat to the lowest setting, and poach undisturbed for 40–50 minutes.
  10. Stage 4: Cooling and Serving. Remove the cooked Gefilte Fish carefully with a slotted spoon. Allow them to cool completely in the poaching liquid at room temperature for about an hour, then transfer the fish and liquid to the refrigerator to chill for at least 4 hours or overnight.