Gefilte Fish Recipe with Beet Horseradish

The gefilte fish is a traditional Jewish recipe that's made during festive times like Passover and Rosh Hashanah. In fact, it is a must-have dish on the seder table. Traditionally made with carp or pike fish, boiled eggs, matzo meal, then shaped into fish cakes that are simmered in fish broth.

Table of Content

• Why make gefilte fish
• Ingredients and substitutes
• Gefilte fish recipe
• More middle eastern recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Passover is almost here and so is Easter! Yes, we celebrate both because Ziv is Jewish and I am Catholic. As a mom, it's kinda hectic to keep track, plan, and prepare for both but as a kid - gosh it is so much fun. My kids get the best of both worlds.  

So over the past 15 years, I've had to venture into making these traditional Jewish recipes so we can maintain the tradition. Lucky for me  I love to cook so it has been fun.

Why make gefilte fish

• It is a Jewish holiday tradition for Passover seder or Rosh Hashana. No holiday dinner is complete without gefilte fish (stuffed fish in Yiddish).
• For those who are not familiar with it, it is a very unique fish dish that is worth trying at least once.
• It is very versatile, using a choice of whitefish you like. As well as add stock ingredients per your taste.

Ingredients and substitutes

• Fish - Traditionally used in this recipe is carp, white fish, halibut, cod, or pike but you can use other varieties as well. Today I am using bouri which came recommended by my fishmonger. It comes in plenty and is quite affordable.
• Matzo meal - This dish is made for Passover. So, matzo meal is the obvious choice. But you can use bread crumbs or crushed matzah as well. And if you want to make it gluten-free, use an almond meal.
• Carrots - Add flavor to the stock. Some recipes have grated carrots in the fish cake mixture, you can add ½ cup grated carrots. It will keep the fish cakes moist. Personally, I like them without the carrots. You can also use parsnip.
• Medium Onions - Adds tons of flavor to the fish. As you can see, traditionally this fish has minimum flavor ingredients.
• Fennel - Not traditionally used, which is why I put it as optional but fennel is a great flavor addition to fish. You can also use dill if you prefer.
• Parsley - Again not a traditional ingredient, but I love the flavor it brings to the stock and the fish cakes.
• Bay leaves - Not a traditional ingredient, but I think it helps to add more flavor and lessen that fishy smell.
• Lemon slices - My main reason to add the lemon slice is to reduce that fishy smell. It really does help - if you don't like the flavor of lemon - you can take it off after the first 30 minutes of boiling.
• Large eggs - The boiled eggs add texture to this fish cakes which is more grainy compared to smooth. The fresh raw eggs help combine all the ingredients. I'd say 1 egg per 500 grams is good proportion - any more than that will tend to give you dry fish cakes.

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Gefilte fish recipe

Fish stock

• In a pot, add the fish bones, water, and all the stock ingredients such as carrots, onions, fennel, parsley, etc. Alternatively, you can substitute the fish bones with fish broth as I have done in the video.
  Pro tip - Use a wide pot so you have enough space to add all the fish cakes later.
• Cover and simmer on medium-low heat for 1 hour (if using fish bones simmer ½ hour more).
• Once simmered, drain or remove all veggies. Discard all other vegetables but save the carrots for garnish.

Ground fish & Egg mixture

• Meanwhile, In the food processor, pulse the fish (without bones) for a minute or more to make groundfish. Set aside.
  Pro tip - Traditionally, the whole fish is purchased. The bones are used for the broth and the flesh for the fish cakes.
• In the same food processor, pulse onions for a minute. Then, add the parsley, boiled eggs, salt, and pepper until fine but not smooth. Set aside.
  Pro tip - Gefilte fish cakes are not smooth, they do have some texture. Plus it is easier to mold when not as smooth.

Shape the fish cakes

• In a large bowl, add all the fish cake ingredients starting from ground fish, onion mixture, matzo meal, eggs, sugar, salt, and black pepper.
• Combine the mixture well but do not over mix. You want it to be soft but still be able to shape in an oval cake.
  Pro tip - If the mixture is too stiff the cakes will be hard because the matzo meal will absorb all liquid. So, add a few tablespoons of water to the mixture if necessary.
• Take small portions of the mixture and shape it into an oval. Use a ¼ or ⅓ measuring cup to ensure all cakes are the same size.
  Pro tip - Overmixing will make tough fish cakes so be gentle and keep them light and airy.
• The best way to do this is to roll the mixture into a ball then shape it into an oval.
  Pro tip - Wet your hands with water to prevent the fish mixture from sticking to your hands
• You can keep the shaped fish cakes in the fridge until the stock is ready.
  Pro tip - These cakes will keep in the refrigerator for up to two days before cooking further.

Cook the fish cakes

• Once the fish broth is ready, reduce the heat to low so the broth is at a gentle simmer
• Gently place the fish cakes in one at a time. Use a spoon to move them around gently to create more space.
  Pro tip - These cakes very gentle at this time so handle them carefully.
• Once all the fish cakes are in, cover with a lid. Cook the broth on a medium-low heat for one and half hours.
  Pro tip - Keep to medium heat and if necessary medium-low heat. Otherwise, the fish cakes can break into pieces if boiled.
• After an hour and a half, the fish cakes will be cooked and have turned white. Use a slotted spoon to remove them to a shallow serving platter.
  Pro tip - It is necessary to take them out so they do not overcook and soak up too much liquid. The stock can be reused or served as a plain fish soup.
• Pour some of the fish stock over the fish cakes to keep them moist. Garnish with sliced medium carrots (we saved from the stock above) and a parsley leaf.
• Place in the fridge for a few hours to chill. This dish is traditionally served cold with beet horseradish.
  Pro tip - These will keep in the fridge for up to a week.

Make the beet/horseradish

• Peel and grate the horseradish and beets in a bowl. Add the vinegar, salt, and sugar - Combine well
• Pour into a mason jar and let macerate in the fridge until ready to serve. This can be kept in the fridge for up to 2 weeks.

Tips for success

Passover can be an overwhelming time - the kids are on vacation! Everyone is planning the seder and the seder is so much about the food.  You have to make all these wonderful dishes. BUT, there are a few things you can do to reduce this stress, such as:

• Ask your fishmonger to do the cleaning and mincing of the fish. Yes, they do charge a little more but why not; if it reduces your workload, stress and keeps the house clean, not smelling of fish!!
• Gefilte fish has a good shelflife and it can be kept in the fridge for a few days, so make it ahead of time.
• After you are done cooking this dish, place a pot of water to boil. Then, add a cinnamon stick and a chopped lemon and let it boil on a medium-low simmer for an hour. Your home will smell amazing again. The lemon does a great job of removing all the fish smell from every corner of the house.
• Horseradish - Over time, the horseradish tends to get more intense in flavor. So if you like it spicy, prepare it a few days ahead. If not, make it on the day you want to serve it. Alternatively, change the ratio of the horseradish to beets. Instead of using 1:1 use 1:2 or even 1:3 three being beets of course. I notice that when I use more beets my kids can eat some too.

More middle eastern recipes

• Moroccan Fish in Spicy Tomato Sauce - Chraime
• Best EVER Hummus Recipe - Authentic
• Healthy Hummus (Greek Yogurt), Hummus with Meat
• Chicken Schnitzel,
• Easy Falafel Recipe - Set-by-Step
• Easiest Challah Bread Recipe - 3 Strand
• Leek and Potato Patties, Potato Latkes Recipe
• Sufganiyot - Hanukkah Doughnuts, Jelly Donuts
• See all Middle Eastern or Jewish recipes

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Frequently asked questions

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