Slow Cooker Gefilte Fish

This popular Jewish dish takes some effort to make, but is so much better than the rubbery version sold in jars.

Serves: 10Hands-on: 45 minutesTotal: 5 hours 15 minutesDifficulty: Medium

Serves: 10


  • 2 lbs. carp
  • 2 lbs. pike
  • 1 lb. whitefish
  • 3 medium onions, divided
  • 3 large carrots, divided
  • 8 cups water, heated to a simmer
  • 2 celery stalks, cut into 1-inch chunks
  • 3 tsp. kosher salt, divided
  • 1 tsp. ground black pepper, divided
  • 3 Tbsp. granulated sugar, divided
  • 3 large eggs
  • 1⁄2 cup matzoh meal
  • 2 Tbsp. fresh parsley
  • 1 medium lemon, cut in wedges


  • Have the fish store grind together the fish, reserving the heads and bones for the stock.
  • Peel and quarter 2 of the onions. Peel and thinly slice 1 of the carrots. Peel and finely chop remaining onion and carrots together; set aside.
  • In a 6- or 7-quart slow cooker, pour in the water and add the reserved fish heads and bones along with the 2 quartered onions, the sliced carrot, celery, 2 teaspoons salt, 1⁄2 teaspoon black pepper, and 2 tablespoons sugar. Cover and cook on low for 2 hours. Occasionally skim off any scum that may form on top.
  • Meanwhile, in a large bowl, combine ground fish with the finely chopped onion and carrots, along with remaining sugar, salt, and pepper. In a small bowl, lightly whisk the eggs and then mix into the fish mixture along with matzoh meal. Cover and refrigerate for at least 30 minutes.
  • Strain the broth. Cover and refrigerate the sliced carrots. Discard remaining solids. Return broth to slow cooker and set on high until broth starts to simmer.
  • With wet hands, take fish mixture and form 10 ovals. Carefully add to hot broth. Cover and reduce heat to low. Cook for 2 hours.
  • Remove gefilte fish with a slotted spoon. Discard broth. Cover and refrigerate gefilte fish until ready to serve. Serve cold with the reserved sliced carrot, parsley, and lemon.