How to Make Gefilte Fish *Homemade Jewish Recipe*

Welcome to the kitchen and introduction to the recipe for gefilte fish.

Explain the need for carp or white fish, and the difficulty in finding fish due to a storm.

Describe the traditional method of making gefilte fish with fish skin and stuffing, but state the creator will make fish patties instead.

Mention the need for bones and skin to make fish broth, which will take around three hours to cook to release gelatin.

List the ingredients needed: 2.5 pounds of carp fillet, black pepper, whole pepper, bay leaves, white vinegar, sugar, 2 eggs, salt, 2 onions, and matzo meal.

Explain the purpose of white vinegar in the recipe to reduce the fish smell and preserve the color of the beets.

Grind one medium onion into a puree for the fish patties mixture.

Prepare the broth with two onions, including the skins for color, and add whole cloves for flavor.

Mix the fish patties ingredients: 2.5 pounds of fish, grated onion, 2 eggs, 3/4 cup matzo meal, salt, pepper, and 1 tablespoon of sugar.

Cover the mixture and refrigerate for 15 minutes while slicing vegetables.

Slice beets and carrots into thick rounds, and slice onions.

Shape the fish patties with wet hands into small meatball-sized shapes.

Assemble the cooking pot by placing the fish on the bottom, covering with onion skins, and layering with sliced vegetables.

Cover everything with cold water and bring to a simmer.

Add a tablespoon of sugar, salt, and 2 cups of white vinegar to the pot.

Gradually add more water until the fish and vegetables are covered.

Bring to a high flame until boiling, then reduce to a low flame to simmer for about three hours.

Equipment Needed

Spice Level: