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
- 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.