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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gefilte Fish Recipe

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This recipe for Gefilte Fish is from Grandma Grace's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 lbs. Pike and whitefish, 2.5 lbs of each or as close as you can
2 carrots
3 eggs
4 tbsp matzo meal
Salt/pepper and sugar
4 large Spanish onions (2 in fish and 2 in gravy)
Be sure you get the fish bones and skin.
Ask the fish man to take out the eyes
Directions:
Directions:
Clean bones and skin well.
First put the bones in the bottom of the pot.
Put the skin, skin side down over the bones.
Slice two onions and put on top of skin.
Put in whole carrots and a pinch of saffron, 1tsp salt, pepper and 1tsp sugar.
Put on stove over a medium light.

Meanwhile, put 3 eggs and the two remaining onions in blender.
Chop coarsely. Put mixture in the bowl of the mix master.

Add:
1 ½ to 2 tbsp. salt
1 tsp. sugar
Pepper
4 tbsp. Matzo meal
Using paddle of mixer slowly add 1 cup of water. Mix well.

When the pot on the stove is slowly boiling, add fish balls.
As you make each one, carefully put into boiling water.
Wet your hands as you make the fish balls.

Cover pot and cook over medium heat about 2 ½ to 3 hours.
Taste after two hours and adjust seasonings if necessary,
Cool covered till cool enough to transfer to a bowl.
Strain liquid into a separate bowl.
Save the carrots to serve with the fish.
Guide: 1 egg to every 2 lbs. of fish. 1 tbsp.of matzo meal to every lb. of fish.
Number Of Servings:
Number Of Servings:
12 - 13 pieces of fish
Personal Notes:
Personal Notes:
As long as we make this, Grandma will live forever.

 

 

 

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