Gefilte fish dates from the Middle Ages in Germany, where it was conceived as way to stretch fresh fish to feed a crowd. It’s served at many Jewish holidays, and it’s always made from freshwater, rather than saltwater, fish.
11/2 pounds fish fillets, some combination of whitefish, carp, and pike
3 large eggs
2 large onions, peeled, divided
2 celery ribs, divided
3 carrots, divided
1/2 cup matzo meal
Salt and freshly ground black pepper to taste
2 quarts fish stock or water
For serving:
1/2 cup prepared red or white horseradish
1. Rinse fish and pat dry with paper towels, and cut into 1-inch pieces. Place fish cubes on a sheet of plastic wrap, and freeze for 20 to 30 minutes, or until firm but not solid. Chop fish in a food processor using on-and-off pulsing.
2. Whisk eggs in a mixing bowl, and add chopped fish. Grate 1/2 onion, and finely chop 1 celery rib and 1 carrot. Add vegetables to mixing bowl along with matzo meal, salt, and pepper, and mix well. Refrigerate mixture for at least 2 hours, or up to 12 hours.
3. Place fish stock in a stockpot, season to taste with salt and pepper, and bring to a boil over medium-high heat. Slice remaining onion, celery, and carrots, and add vegetables to the pot.
4. Make fish mixture into 8 to 12 balls, and gently lower them into simmering stock using a slotted spoon. Bring to boil, then reduce the heat to low, cover the pot, and simmer fish for 11/2 hours; add more fish stock or water if necessary to keep fish balls covered.
5. Remove fish balls and carrot slices from the pot, and allow to cool to room temperature. Refrigerate fish balls and carrots, tightly covered with plastic wrap, until very cold. Serve chilled with horseradish, with fish balls topped with carrot slices.
Note: The fish mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. The dish can be prepared up to 3 days in advance, and refrigerated, tightly covered.