She Strengthens

A Fresh Take on a Traditional Dish: Lemon-Infused Gefilte Fish

Gefilte fish, a beloved Passover staple, has undergone a transformation over the years. From its origins as a ground whitefish preparation stuffed into a whole fish and baked, to its modern incarnation as individual ovals gently cooked in fish stock, this dish has evolved to become a true delight.

Brightening Up the Flavor

Our version of gefilte fish adds a burst of citrus freshness with lemon zest and juice, paired with high-quality store-bought fish stock to shorten the cooking time. The result is a dish that’s both traditional and innovative.

What You’ll Need

When shopping for ingredients, be sure to pick up fish stock (also known as fumet) from the freezer section of your local grocery store. If you can’t find it there, check with your fishmonger, as they may have their own homemade stock available for purchase. Avoid canned or boxed fish broths, as they can lack the rich flavor you’re looking for.

Gefilte Fish Recipe

Yield: About 24 (3-inch) gefilte fish
Difficulty: Easy
Total Time: 2 hrs 30 mins
Active Time: 1 hr 30 mins

Ingredients

• 2 quarts (8 cups) fish stock
• 1 cup large-dice yellow onion (from about 1 medium onion)
• 1/3 cup peeled and large-dice carrot (from about 1/2 medium carrot)
• 1/3 cup peeled and large-dice parsnip (from about 1/2 medium parsnip)
• 2-1/2-pound mix of skinned white mild-flavored fish fillets, such as cod, halibut, pike, or grouper
• 1/3 cup matzo meal
• 3 large eggs, lightly beaten
• 1 teaspoon packed, finely grated lemon zest (from about 1 medium lemon)
• 3 tablespoons freshly squeezed lemon juice
• 4 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• Beet Horseradish or Dill-Horseradish Mayonnaise, for serving (optional)

Instructions

1. Simmer the Fish Stock: Place the fish stock in a large, wide stockpot and bring to a simmer over medium heat. Reduce the heat to medium low and maintain a low simmer.
2. Prepare the Vegetables: Process the onion, carrot, and parsnip in a food processor until very finely chopped, stopping to scrape down the sides of the bowl as needed.
3. Process the Fish: Cut the fish into 1-1/2-inch pieces and process in the food processor until a ball has formed.
4. Combine the Mixture: Mix the fish mixture with the vegetables, matzo meal, eggs, lemon zest, lemon juice, and measured salt and pepper.
5. Form the Gefilte Fish: Using wet hands and a 1/4-cup measure, form the fish mixture into 3-inch-long ovals.
6. Cook the Gefilte Fish: Gently place the ovals in the simmering stock, cover with a tightfitting lid, and simmer until firm and cooked through.
7. Chill and Serve: Allow the gefilte fish to cool, then refrigerate in the fish stock for at least 1 hour or overnight. Serve with beet horseradish or dill-horseradish mayonnaise, if desired.

Tips and Variations

• For an added burst of flavor, serve the gefilte fish with a side of Southern Black-Eyed Peas.
• Experiment with different types of fish fillets to find your favorite combination.
• Consider making your own fish stock from scratch for an even more authentic flavor.