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# Gefilte Fish

Sweet gefilte fish made from ground carp, with patties and stuffed steaks that simmer slowly in an onion and carrot broth and are served cold.

## What you need

### For the fish

- 3 Carp, cut up (about 3 lb each)
- 1 Large onion
- 3 Hard-boiled eggs
- 3 Raw eggs
- 1–2 tsp Salt
- 1 tsp White pepper
- 5 tbsp Sugar (heaping tablespoons)
- 2–3 tbsp Matzo meal (heaping tablespoons; for Rosh Hashanah, use 2-3 pieces of challah instead)

### For the broth

- 2 Onions, cut up
- 2–3 Carrots, diced
- 3 tbsp Salt (heaping tablespoons)
- 1 tsp White pepper
- 17 tbsp Sugar (approximately)
- Water (up to half the height of the pot)

## How I make it

### Preparing the fish

1. Cut the carp into chunks, except for one, which you cut into steaks.
2. Salt the pieces and refrigerate overnight.
3. Grind the fish chunks (not the steaks) three times. Grind the first time with the onion, the second time with the hard-boiled eggs, and the third time with nothing else.
4. Add the matzo meal (or challah), the raw eggs, the salt, the pepper, and the sugar to the mixture.

### Cooking

1. Meanwhile, make the broth in a large pot and bring it to a gentle boil.
2. Shape the mixture into patties, and fill the steaks with the mixture.
3. Add them to the broth and bring to a boil.
4. Reduce to the lowest heat and cook for 1 3/4 to 2 hours.
5. Turn off the heat and let cool completely.
6. Transfer to storage containers and refrigerate.

Source: https://chefef.com/en-us/recipes/gefilte-fish/