More Great Recipes: Passover


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

Fish Bones from fish store
2-3 Carrots
2 celery ribs
2-3 small onions
2-3 teaspoons salt
1/3 cup sugar
1 pound dore, ground
1/2 pound whitefish, ground
1/2 pound pike, ground
2 eggs
l medium minced onion
l large minced carrot
l stalk minced celery
1/3 cup matzo meal, about
1 cup ice water, about
2 1/2 tsp. salt
1/2 - 3/4 tsp. black pepper
1/2 - 3/4 cup sugar


Water to cover fish bones, plus about 1/3 cup sugar, 2-3 teaspoons salt, celery, carrots, and two to three small quartered onions

Mince fish (even though it is ground) with a hand mincer or in food processor to make fluffier, adding in about 1/4 cup ice water as you do this. Make sure fish is minced well, then proceed to mix in remaining ingredients as for making hamburgers, adding a bit more ice water in small amounts to fluff up fish if it looks too pasty. (Again, this can be done in a food processor or by using an old fashioned chopper (a double bladed thing with a wood handle - still avail. in kitchen stores, called a "hoch masser" in Yiddish - transliteral spelling).

If mixture is very loose, add more matzoh meal (but chilling will help). Chill, for easier handling, then shape into balls, using wet hands (re-dip as necessary) to form balls.

Bring broth to a boil, lower to simmer. Add fish balls and simmer coverer for 2 hours. Chill well.

NOTE: Gefilte dish mavins use the "taste and spit method" for seasoning the raw fish. You don't want to ask. Some people will find this recipe too sweet - but the next year, at seder, they will beg for the recipe!

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