Gefilte fish is a recipe made from a poached mixture of deboned and ground fish, usually carp, whitefish or pike. Skip the store-bought version of gefilte fish and try making your own!
Traditionally served at certain Jewish holidays, this gefilte fish recipe, developed by The Culinary Institute of America, is a great option for Passover. The quick and easy recipe uses healthy cod.
Cuisine: Jewish
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 1/2 pounds cod, skin removed
- 2 large eggs
- 1 teaspoon salt (divided)
- 2 green onions, finely minced
- 4 cups low-sodium chicken stock
- 2 3/4 cups thinly sliced celery
- 2 3/4 cups thinly sliced kohlrabi
- 1/2 cup fresh parsley, cut coarsely
- 1 tablespoon prepared horseradish
- 1 cup sour cream
Here's how to make it:
- Cut the fish into small pieces and place in a food processor with 3/4 teaspoon of salt. Chop into a coarse paste. Alternately, you can purchase ground cod. Add the eggs and green onions to the fish and mix thoroughly. Shape the ground fish into 12 balls, about 2 to 3 ounces each.
- Bring the chicken stock to a boil and add 1/4 teaspoon of salt. Add the celery and kohlrabi, bring back to a boil and simmer for 5 minutes. Remove the vegetables from the broth with a slotted spoon and keep warm.
- Carefully add the fish balls into the simmering broth and cook very gently for 8 to 10 minutes.
- Combine the horseradish with the sour cream. Set aside.
- When ready to eat, place a quarter of the vegetable into a bowl and top with 1 cup of broth. Repeat for remaining servings. Top with cooked fish balls (2 per bowl) and garnish each bowl with about 2 tablespoons of chopped parsley. Serve with horseradish sauce.
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