My Mom's Legendary Galicianer Sweet Gefilte Fish

Discover the heartwarming tradition of "My Mom's Legendary Galicianer Sweet Gefilte Fish," an heirloom recipe that brings old-world flavors to your table. This Ashkenazi classic combines tender fillets of carp, whitefish, and pike with a touch of sweetness from sugar, perfectly balanced by aromatic onions and a rich homemade fish stock. The addition of matzo meal ensures a light, fluffy texture, while the slow simmering process infuses every delicate oval of fish with savory depth. Served chilled with vibrant carrot rounds on top, this dish is a cherished centerpiece for holidays like Passover or Rosh Hashanah. Whether you’re preserving family traditions or exploring Jewish culinary heritage, this sweet gefilte fish recipe is sure to leave a lasting impression.

Nutriscore Rating: 74/100

Prep Time:45 mins

Cook Time:120 mins

Total Time:165 mins

Servings: 8

Ingredients

• 1 pound carp fillet
• 1 pound whitefish fillet
• 1 pound pike fillet
• 3 tablespoons matzo meal
• 1 large onion
• 2 eggs
• 3 tablespoons sugar
• 2 teaspoons salt
• 0.5 teaspoon pepper
• 1 cup cold water
• 2 pounds fish bones and heads
• 3 medium carrots
• 2 celery stalks
• 0.5 bunch parsley

Directions

Step 1

Place the fish bones and heads into a large stockpot. Add 2 of the carrots (peeled and sliced), celery stalks, and parsley. Cover with cold water and bring to a boil. Reduce heat and simmer for 30 minutes to create the fish stock.

Step 2

While the stock simmers, finely grind the carp, whitefish, and pike fillets using a food processor or meat grinder. Transfer to a large mixing bowl.

Step 3

Grate the onion finely and squeeze out excess liquid. Add the grated onion to the ground fish mixture.

Step 4

Add the eggs, matzo meal, sugar, salt, and pepper to the fish mixture. Gradually mix in 1 cup of cold water until the mixture is smooth and fluffy.

Step 5

Taste the fish mixture for seasoning by frying a small portion (optional) and adjusting salt and pepper as needed.

Step 6

Strain the fish stock into a clean large pot and return the liquid to a simmer. Slice the remaining carrot into thin rounds and add them to the stock.

Step 7

Wet your hands and shape the fish mixture into oval-shaped patties, approximately 3 inches long. Gently lower the patties into the simmering stock one by one.

Step 8

Cover the pot and simmer the gefilte fish over low heat for 1.5 to 2 hours. Occasionally ensure the stock stays at a gentle simmer and does not boil.

Step 9

Carefully remove the cooked gefilte fish and carrots with a slotted spoon. Arrange them on a serving platter.

Step 10

Pour some of the strained broth over the fish and refrigerate for at least 4 hours or overnight to set. Serve chilled or at room temperature with a carrot slice on top of each piece.

Nutrition Facts

Serving size	(3183.1g)

Amount per serving	% Daily Value*
Calories	3051.9

Total Fat 92.7g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1868.8mg	0%
Sodium 6365.6mg	0%
Total Carbohydrate 99.3g	0%
Dietary Fiber 11.2g	0%
Total Sugars 58.8g
Protein 449.4g	0%

Vitamin D 4164.3IU	0%
Calcium 9791.4mg	0%
Iron 30.8mg	0%
Potassium 8675.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.5%

Protein: 59.3%

Carbs: 13.1%