Zamosc Gefilte Fish
A traditional Jewish dish made with a mixture of ground fish including carp, whitefish, and pike, combined with onions, eggs, and seasonings. The fish patties are simmered in a flavorful stock and served chilled with jellied broth, horseradish, and carrots.
Ingredients
- •3 pounds carp (meat)
- •1½ pounds whitefish
- •1½ pounds yellow pike
- •6 whole onions
- •2 tablespoons salt
- •6 whole eggs
- •3 tablespoons sugar
- •¾ cup matzah meal
- •¾ cup water
- •1 teaspoon almond extract
- •1¼ teaspoons pepper
- •1 to taste horseradish
- •4 stalks celery
- •3 whole onions
- •6 whole carrots
- •8 cups water
- •1 set fish bones
- •1 tablespoon salt
- •½ tablespoon freshly ground pepper
- •1 tablespoon sugar
Cooking Instructions
- 1.
1. Place all the stock ingredients in a large kettle with a cover. Bring to a boil, then partially cover and reduce the heat to a simmer. While waiting for the pot to boil, begin preparing the fish.
15 min
- 2.
2. In a wooden bowl, add to the ground-up fish all the other ingredients listed under Fish, carefully chopping very fine and blending. You can also use the grinder on a mixer. Wet your hands and form the fish into fat, oval-shaped patties, carefully sliding each into the simmering stock.
30 min
- 3.
3. Simmer over a low flame slowly for 20 to 30 minutes or for 2 hours. Allow to cool in the pot and carefully remove all the patties, placing them on a platter.
120 min
- 4.
After the fish has been removed, strain off the cooking liquid. This stock should then jell when chilled; if it does not, simply add a package of unflavored gelatin, following instructions on the package.
30 min
- 5.
4. Serve the chilled gefilte fish with the jellied fish stock, horseradish, and of course the carrots.
10 min
