Celebrating Modern Jewish Living Through Food, Tradition, and Family
Make perfect gefilte fish every time with this simple recipe that’s light, flavorful and foolproof!
The Backstory: Gefilte fish is just one of those things that you just have to see in the background over a period of years, sort of like 1970s paneling or very bad shag carpeting, spend your entire childhood years adjusting to, in order to not be traumatized by it, especially if it you grow up with the jarred variety a la Abby Normal in Young Frankenstein. More of the Backstory after the recipe…
For the fish
For the broth
…The Backstory continues: It’s just one of those things that from the outset, is not that appetizing. Maybe around the age of 12 or 13 you might taste it (and regret it) or with a little luck, the grown ups at the Seder table stop asking you if you’d like some and instead turn their attention to whether or not you have a girlfriend or boyfriend and spend their time pulling apart this wonderful piece of your miserable life for the next ten years while you remain at the kids’ table (age of graduation from this seating assignment: college graduation or engagement).
For a non-Jew, I don’t see how anyone could even touch this stuff; I really don’t.
As an adult, I can tell you that perfectly made gefilte fish is delicate, delicious and worthy of a place at the table.
The recipe below is foolproof. I would love to tell you where I got it but I can’t: it was given to me about 10 years ago, I stuck it in a recipe folder, fished it out (no pun intended) one day, and made it. It was hand-written on an index card and I have no idea whose writing it is. I wish I knew because I’d very much love to give credit where credit is due. This is s simple. classic, no fuss recipe. It works every single time and will make approximately 18 pieces of perfectly most, light, and delectable gefilte fish.