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Name of Event

Israel Independence Day (Yom HaAtzmaut)

Cuisine From



Traditional Jewish appetiser - well worth the effort in preparation


Yield 10-12 servings as appetizer
Preparation time 30 mins + overnight
Cooking time 1-3 hours
Main Ingredient Fish


Gefilte Fish

5 1/2 lbs  (2 1/2 kilos)whole  fish, filleted and skinned 

2 white onions, chopped 

2 hard boiled eggs, chopped 

1 teaspoon salt 

1/2 teaspoon pepper 

1/4 cup plus 2 Tablespoons sugar 

1/4 cup soda water 

Fish Stock

Fish bones and skin set aside from the fish 

2 white onions, coarsely chopped 

1 parsnip whole or chopped 

1 stalk (and leaves) of celery, chopped 

Salt and white pepper to taste 

1/4 cup plus 2 tbs sugar 


2 whole carrots


1 Place the filleted fish in a  bowl and cover with salt. Refrigerate overnight to remove as much liquid as possible

2  Next day make the fish stock by first putting fish bones  & skin on a saucepan and covering with water plus 2 1/2 inches

3 Add the rest of stock ingredients, cover,  bring to the boil & gently simmer for 2-3 hours

4 Combine  and mix all gefillte fish ingredients. Alternatively use a blender/food processor being careful not to turn into a paste

5 When the stock is finished cooking, remove from heat & strain all ingredients 

6 Return strained ingredients to saucepan, add carrots and bring to the boil

7 Take a pinch of the gefilte fish mixture and place into the boiling stock. After a minute or so, the fish mixture will turn opaque. Taste it and adjust seasoning as needed.

When ready, begin making balls of fish about 2 inches in diameter. One by one, add to the boiling stock until the pot is filled with one layer of fish balls.

8 Wait until the fish balls have turned opaque before adding more balls. This will prevent the fish balls from sticking to one another. When you have used up all the mixture and all the fish balls are swimming in the pot, give the pot a little shake to avoid further sticking.

9  Simmer with the lid partially on for one hour. After cooking is finished and the pot has cooled, remove the  gefilte fish balls one by one

10 Slice the carrots thinly and decorate each ball with one slice

11 Serve with home made horseradish infused with cooked & grated beetroot