Classic Gefilte Fish Recipe

Ingredients

• 2¼ lb carp, ground twice

• 5 eggs

• 2¼ cups ground onion, well drained

• 2 whole onions

• 5 carrots

• ¾ cup matzah meal

• ½ cup sugar (or slightly less, to taste)

• 2 tablespoons salt

Instructions

1. Prepare the mixture:
   Mix the ground fish with the ground onion and seasonings until smooth and well combined. Refrigerate for about 30 minutes.

2. Prepare the broth:
   Bring a large pot of water to a boil. Peel the carrots and whole onions, and add them to the boiling water.

3. Form the patties:
   Remove the fish mixture from the fridge. With wet hands, shape it into patties.

• If the mixture is too soft, add a bit more matzah meal and chill again to firm up.

• Adjust the amount of matzah meal to your preference — the more you add, the firmer the patties will be.

4. Cook the gefilte fish:
   Gently place the patties into the boiling water. Cover the pot and simmer on low heat for about 1½ hours.

5. Cool and store:
   Allow the fish to cool completely, then transfer to a shallow covered dish and refrigerate. Use the cooked carrots for garnish when serving.

Optional: Fish Stock

You can turn the remaining cooking liquid into a rich fish stock:

• Add a few fish heads to the pot and simmer for about an hour.

• Strain the liquid and chill well before using or storing.