Gefilte fish (long version)

Yield: 6 servings

Measure Ingredient
2 larges Onions; sliced into rings
4 larges Carrots; sliced into thin rings
4 eaches Celery sticks
\N \N X Water; to cover
\N \N X Salt and plenty of freshly ground Pepper
9 cups Minced Fish (1 1/2kg/3 lb)
2 mediums Onions
2 tablespoons To 3 tb Oil (such as mild olive or peanut oil) *
2 eaches Eggs
2 tablespoons Ground Almonds (optional)
¼ cup Matzoh Meal, Breadcrumbs or White Bread (50g/2oz); soaked
\N \N And squeezed dry
1 medium Carrot, finely grated (optional)
⅓ cup Very Cold Water (75ml/3 fl.oz)
2 teaspoons To 3 ts Salt (this dish takes rather a large quantity of salt)
\N \N X Freshly Ground Pepper (plenty)



There are literally hundreds of ways of making this popular dish.

What they all agree on is that the mixture should contain more than one kind of fish. The most widely used proportion is ⅔ of lean white sea fish, such as cod, whiting or haddock, to ⅓ freshwater fish, such as carp or pike, etc. In Israel, "gefilte fish" is mostly made with carp. Carp, especially when mixed with pike, gives a firmer texture amd a more intense flavor. The color of gefilte fish is also disputed. Some people tint it with onion skin to color it brown while others use tumeric or saffron to make it yellow. The recipe given below is an almagamation of many recipes. It can me made into round or flat dumplings or served in the traditional way - stuffed into the skin of the fish.



x Head, Bones and Skin of Fish TO PREPARE THE STOCK: Wash the fish heads, bones and skins carefully and place in a large pot. Add the vegetables and just enough water to cover. Bring to the boil, skim and reduce the heat. Simmer gently for about 30 minutes. Add salt and pepper. At this stage the fish heads and bones can be discarded, though this is not traditionally done. TO PREPARE THE FISH: The best way is to chop it in a wooden bowl with the help of a chopping blade which is known as "hachoir", or "hack messer", in Yiddish. The action of chopping incorporates air into the mixture making it light and fluffy. If the preparation is done by hand, combine the fish and onions and chop them until a fine, homogenous mixture is achieved, moistening it frequently with a few drops of very cold water. Otherwise, the fish and theonion can be either minced or processed. Sometimes the onions are slightly sweated in a little oil to soften their flavor before they are added to the fish mixture. Mix the rest of the ingredients together. ** If the mixture is too soft, add some more matzoh meal. Allow the mixture to rest for at least 30 minutes in a cold place. Form the balls into either 1½ inch (4 cm) or into torpedo-shaped patties. Slide them into the boiling liquid. Reduce the heat and simmer, half covered, for one hour. *** Switch off the heat and allow the fish to reach room temeperature in the liquid. Lift the fish onto a serving dish and decorate each dumpling with a slice of cooked carrot. Boil the gravy to reduce it, and chill until almost jelled. Spoon some over the decorated balls. Chill and serve with the remaining gravy handed around in a sauce boat. Although this dish can be eaten hot, it is usually served cold, accompanied by "chrain" a beetroot or horseradish sauce.


1 lg Carp (about 1 to 1 ½ kg/2-3 lb), when boned and skinned this will yield about 500g/1 lb of meat. Add other fish as before to make 1 1/2kg/3 lb and proceed to make as described as above. x Parsley Sprigs; to garnish Buy the carp whole. Wash it well and rub plenty of salt to get rid of the slimy mucous on its skin. Wash away the salt well, scale the fish and dry it with paper towels. Lay the carp on a chopping board.

<<***** Continued Next Message *****>> --- * VbReader 2.22 #549 * Don't play stupid with me....I'm better at it! ~-- QScan v1⅐ b / 01-0348 * Origin: FidoNet: CRS Online, Toronto, Ontario (1:229/15)

Packet: NARROWS Date: 03-25-95 (14:42) Number: 4645 From: Sharon Stevens Refer#: NONE To: Denise Rounds Recvd: NO Subj: *CR* Pasta Fajoli Conf: (164) FIDO: Home Co In a note to Susan, you said..

DR>Have you posted a recipe for Olive Garden's "Pasta Fajoli DR>Soup"? I'd love to get a copy of it, I always choose that DR>soup with salad when I eat there for lunch.

Hi Denise... I sent you a copy once before, but just in case you didn't get it, here it is again... 8-} ~Begin Recipe Export- QBook version 1.⅐

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