Herb-Infused Gefilte Fish with Carrot and Onion Broth

Recipe Collection: Dinner

Herb-Infused Gefilte Fish with Carrot and Onion Broth elevates your holiday gatherings with a modern twist on a classic Jewish dish. Perfect for pescatarians, this recipe combines fresh fish fillets with a fragrant broth, making it a flavorful centerpiece for Passover or Rosh Hashanah. The tender texture and rich flavors of the fish, paired with the sweetness of carrots and onions, create a comforting dish that honors tradition.

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Overview

This elevated version of the traditional gefilte fish brings a burst of flavor and a tender texture to your holiday table. By using a blend of fresh fish fillets and a carefully seasoned broth, this dish pays homage to its roots while offering a modern twist. Perfect for Passover or Rosh Hashanah, this recipe is a testament to the enduring legacy of family traditions.

Diet Type

Pescatarian

Allergies

Fish, Eggs

Cuisine

Jewish

Serving Size: 10

Cooking Time: 170 minutes

Ingredients

• 1.5 Pounds (lb) salmon fillets
• 1.5 Pounds (lb) red snapper fillets
• 1 Pound (lb) black cod fillets
• 1 Pound (lb) ling cod fillets
• 4.5 Large onions, divided
• 6 Whole carrots, divided
• 5 Large eggs
• 1.5 Tablespoons (tbsp) white sugar
• 4 Teaspoons (tsp) salt
• 1 Pinch salt, to taste
• 4 Teaspoons (tsp) white pepper, ground
• 0.75 Cups ice water
• 0.75 Cups matzo meal
• 1 Pinch matzo meal, as needed
• 4 Tablespoons (tbsp) white sugar, divided
• 0.5 Teaspoons (tsp) paprika
• 0.5 Teaspoons (tsp) black pepper, ground

Steps

1. Prepare Ingredients: Gather all ingredients. Mince 2.5 onions and 4 carrots.
2. Grind Fish: In a food processor, grind the salmon, red snapper, black cod, ling cod, minced onions, and carrots until finely minced. Transfer to a large bowl.
3. Mix Ingredients: Add eggs one at a time, mixing well after each addition. Incorporate 1.5 tablespoons sugar, 4 teaspoons salt, and ground white pepper. Gradually add ice water while mixing. Stir in matzo meal until the mixture binds well. Add more matzo meal if necessary.
4. Prepare Broth: Fill two large stockpots halfway with water. Slice the remaining onion and carrot into each pot. Add fish skins if desired.
5. Season Broth: Divide 4 tablespoons sugar, paprika, and ground black pepper between the pots. Season with additional salt. Bring to a boil over medium heat and let boil for 10 minutes.
6. Shape Fish Balls: With wet hands, shape the fish mixture into oval balls. Carefully drop them into the boiling broth.
7. Cook Fish Balls: Slightly cover the pots and simmer over medium-low heat for 2 hours. Remove from heat and let the fish balls sit in the broth for 10 minutes.
8. Store and Serve: Carefully transfer the fish balls to containers. Strain the broth over the fish balls, just covering them. Chill in the refrigerator before serving. Store for up to 6 days.

Enjoy your homemade Herb-Infused Gefilte Fish with Carrot and Onion Broth!