Gefullte Fish ( Ashkenazic Style From the Ukraine)
Description
Gefullte fish is a cherished Ashkenazic tradition, originating from Ukraine, where ground fish is formed into oval patties and poached in a savory vegetable broth. This recipe uses a delicate mix of pike, whitefish, and carp for a balanced flavor profile. The patties are seasoned with grated onion, egg, and matzah meal, then gently simmered with carrots, celery, and parsley. The result is tender, flavorful fish cakes floating in a clear, aromatic broth, perfect for holiday meals or Shabbat dinners. Serve warm with fresh dill and a squeeze of lemon for an authentic taste of Eastern European heritage.Ingredients
Directions
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Place celery, quartered onions, green pepper chunks, halved carrots, fish bones, heads, water, ground pepper, parsley sprigs, sugar, and optional bay leaf in a large kettle.
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Bring the stock mixture to a boil, then cover and reduce heat to a gentle simmer.
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While the stock simmers, grind the pike, whitefish, and carp fillets finely.
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In a large bowl, combine the ground fish with grated onions, eggs, vegetable oil, sugar, salt, and matzah meal.
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Mix the ingredients thoroughly by hand until well blended and sticky.
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Wet your hands with cold water to prevent sticking.
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Form the fish mixture into fat, oval-shaped patties.
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Carefully slide each patty into the simmering stock, ensuring they are fully submerged.
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Maintain a low simmer and cook the gefullte fish for 2 hours.
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Remove the cooked fish patties and vegetables from the broth carefully before serving.
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 14.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 36.0mg2%
- Total Carbohydrate 3.0g1%
- Dietary Fiber 1.6g7%
- Sugars 1.3g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ratio of fish can be adjusted according to taste. Less carp and more whitefish will result in a more delicate flavor, while more carp adds a stronger, earthier taste.
Keep the heat low during cooking to prevent the patties from breaking apart. A vigorous boil can cause the matzah meal to disintegrate.
Gefullte fish is traditionally served in the broth it was cooked in, garnished with fresh dill or chopped parsley.
Leftover broth can be strained and used as a base for soup or frozen for future use.
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