Gefilte Fish Recipe

• 2 quarts (8 cups) fish stock
• 1 medium yellow onion, large dice
• 1/2 medium carrot, peeled and large dice (about 1/3 cup)
• 1/2 medium parsnip, peeled and large dice (about 1/3 cup)
• 2 1/2 pound mix of skinned white mild-flavored fish fillets (such as cod, halibut, pike, or grouper), pin bones removed
• 1/3 cup matzo meal
• 3 large eggs, lightly beaten
• 1 teaspoon packed finely grated lemon zest (from about 1 medium lemon)
• 3 tablespoons freshly squeezed lemon juice
• 4 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• Dill-Horseradish Mayonnaise for serving (optional)
• Beet Horseradish for serving (optional)

1. Place the fish stock in a large, wide stockpot and bring to a simmer over medium heat. Reduce the heat to medium low and maintain a low simmer.
2. Place the onion, carrot, and parsnip in the bowl of a food processor fitted with a blade attachment. Process until the vegetables are very finely chopped, stopping to scrape down the sides of the bowl as needed, about 1 minute total. Transfer to a large bowl.
3. Cut the fish into 1-1/2-inch pieces. Place half of the fish in the food processor and process until a ball has formed, about 45 seconds. Transfer the ball to the large bowl with the vegetables and repeat with the remaining fish.
4. Sprinkle the fish mixture with the matzo meal. Add the eggs, lemon zest, lemon juice, and measured salt and pepper. Using clean hands, mix until combined (don’t squeeze or overwork). To taste for seasoning, form a small patty and poach it in the fish stock until firm and cooked through. Taste the patty and add more salt and pepper to the fish mixture as needed. Repeat the seasoning test as needed.
5. Using wet hands and a 1/4-cup measure, form the fish mixture into 2-inch-long ovals. Place on a baking sheet.
6. Working in batches, gently place the ovals in the simmering stock, being careful not to crowd the pot. Cover with a tightfitting lid and simmer until firm and cooked through, about 10 minutes. Using a slotted spoon, carefully remove the ovals from the stock and transfer to a clean baking sheet to cool. Repeat with the remaining ovals.
7. Pour the stock through a fine-mesh strainer set over a large heatproof bowl, discarding the solids. Allow the stock to cool to room temperature.
8. Place the gefilte fish in a large container with a tightfitting lid. Pour in the cooled fish stock, making sure the gefilte fish are submerged. Cover and refrigerate at least 1 hour and up to overnight.
9. To serve, use a slotted spoon to remove the gefilte fish from the fish stock and place them on a serving platter. Serve with beet horseradish or dill-horseradish mayonnaise, if using.