Mother’s Gefilte Fish
2 lbs fish
2 onions (medium size)
1 clove garlic
1 grated carrot (medium size)
2 T bread or matzo crumbs
Pepper and salt to taste
1 T oil
1 C water
Grind fish and onions.
On fine grater, grate garlic and carrots.
Put all ingredients except water in wooden chopping bowl.
Mix well with hands.
Chop in water gradually.
Fish should be fairly loose.
Shape in pats.
Put in a large pot bones from fish, water, couple onions, carrots.
Bring to a boil.
When water is boiling, put pats of fish in slowly, so it continues to boil.
Simmer covered, 2 to 2-1/2 hours.
Last 1/2 hour to 1 hour, uncover to allow thickening.
Pairs Well With
Photograph of Zelma at age 14.
To allow thickening, can also cook longer after the fish is out, or add a little plain gelatin.
Kosher (pareve), unless you use gelatin.
Kosher for Passover if you use matzo crumbs instead of bread.