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.

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I wasn’t born Jewish (married one, though), but after living here and sharing holidays and traditions with family and friends, it’s nearly impossible not to fall in love with the food and the culture that surrounds it. For years, I truly believed my mother-in-law made her gefilte fish from scratch — she served it so proudly, and my son adored it. So, after she passed away, I decided to make some for him, hoping to carry on the tradition.

I was terrified he wouldn’t like it… But to my surprise, he loved it! In fact, he said it was even better than Grandma’s — “less fishy,” in his words. I was beaming with pride — until my father-in-law casually let it slip that Grandma’s version was actually store-bought all along, just served in her own dish! Classic.

Now that I am the host for almost all special events, not only do I make gefilte fish from scratch, but I’ve embraced several traditional dishes like matza ball soup, chrime — quite authentically, if I may say so. The kids keep me motivated, and honestly, there’s something special about connecting to a culture through the food that brings everyone to the table.

Why make your own gefilte fish

• Traditional Flavor: This recipe maintains the traditional flavor of gefilte fish, making it a classic choice for those who appreciate authentic Jewish cuisine.
• Simple Ingredients: The recipe uses basic, easy-to-find ingredients, making it accessible for home cooks without the need for specialty items.
• Easy Preparation: With straightforward instructions, this recipe is easy to follow, even for novice cooks, ensuring a successful outcome.
• Customizable: While this recipe is a classic version, it can be easily adapted to suit individual preferences by adjusting the seasonings or using different types of fish.

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 my fishmonger recommended. 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 1/2 cup of grated carrots. It will keep the fish cakes moist. Personally, I like them without the carrots. You can also use parsnip.
• Medium Onions – Add tons of flavor to the fish. As you can see, traditionally, this fish has minimal 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 they help to add more flavor and lessen that fishy smell.
• Lemon slices – My main reason for adding lemon slices 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 these fish cakes, which is grainier than smooth. The fresh raw eggs help combine all the ingredients. I’d say one egg per 500 grams is a good proportion – any more than that will tend to give you dry fish cakes.

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Step-by-step: 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 did 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 1/2 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 it is 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 into an oval cake.
  Pro tip – If the mixture is too stiff, the cakes will be hard because the matzo meal will absorb all the liquid. So, add a few tablespoons of water to the mixture if necessary.
• Take small portions of the mixture and shape them into an oval. Use a 1/4 or 1/3 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 simmers gently.
• Gently place the fish cakes one at a time. Use a spoon to move them around gently to create more space.
  Pro tip – These cakes are very gentle at this time, so handle them carefully.
• Once all the fish cakes are in, cover with a lid. Cook the broth on medium-low heat for 1.5 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.

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Frequently asked questions

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