Zamosc Gefilte Fish Recipe

Name: Zamosc Gefilte Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds carp (meat); 1 1/2 pounds whitefish, pickerel, or rockfish (meat); 1 1/2 pounds yellow pike or buffel (meat); 6 onions; 2 tablespoons salt, or to taste; 6 eggs; 3 tablespoons sugar; 1 /2-1 cup matzah meal; 3/4 cup water; 1 teaspoon almond extract or 1/4 cup ground almonds (optional); 1 1/4 teaspoons pepper; Horseradish (bottled or fresh); 4 stalks celery, cut in 4-inch slices; 3 onions, sliced; 6 carrots, sliced on the bias; 8 cups water, or enough to cover bones with 1 inch to spare (use less rather than more); Bones of fish (and heads, if desired); 1 tablespoon salt; 1/2 tablespoon freshly ground pepper; 1 tablespoon sugar

Servings: persons

3 pounds carp (meat)
1 1/2 pounds whitefish, pickerel, or rockfish (meat)
1 1/2 pounds yellow pike or buffel (meat)
6 onions
2 tablespoons salt, or to taste
6 eggs
3 tablespoons sugar
1 /2-1 cup matzah meal
3/4 cup water
1 teaspoon almond extract or 1/4 cup ground almonds (optional)
1 1/4 teaspoons pepper
Horseradish (bottled or fresh)
4 stalks celery, cut in 4-inch slices
3 onions, sliced
6 carrots, sliced on the bias
8 cups water, or enough to cover bones with 1 inch to spare (use less rather than more)
Bones of fish (and heads, if desired)
1 tablespoon salt
1/2 tablespoon freshly ground pepper
1 tablespoon sugar

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.
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.
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.
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.
5
4. Serve the chilled gefilte fish with the jellied fish stock, horseradish, and of course the carrots.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 pounds carp (meat), 1 1/2 pounds whitefish, pickerel, or rockfish (meat), 1 1/2 pounds yellow pike or buffel (meat), 6 onions, and more.

Yes, Zamosc Gefilte Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zamosc Gefilte Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions