Traditional Gefilte Fish Recipe For A Sweet New Year: Kosher Food

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Celebrate Rosh Hashanah with this Messianic Jewish gefilte fish recipe, rich in biblical meaning and perfect for a sweet, blessed new year in Yeshua.

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#RoshHashanah #MessianicJewishCooking #GefilteFish #BiblicalFeast #YeshuaHaMashiach #SweetNewYear #FaithAndFood #BiblicalRecipes #MessianicJewishFamily #HolidayTable

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Gefilte Fish for Rosh Hashanah: A Taste of Blessing and Abundance

In Scripture, fish often symbolize blessing, fruitfulness, and provision from Adonai. In Genesis 1:28, God blessed mankind, saying, “Be fruitful and multiply, and fill the waters in the seas.” Likewise, Yeshua used fish to perform miracles of abundance—such as in Matthew 14:17–21, where He fed the multitudes with only a few loaves and fish, leaving baskets of leftovers.

On Rosh Hashanah, fish on the table is more than a tradition—it is a reminder that in Yeshua, our year can overflow with spiritual provision, blessing, and favor. Just as He provided for His disciples at the Sea of Galilee (John 21:6), we trust Him to provide for our households in the year ahead.

Gefilte fish, a beloved Ashkenazi dish, is often served as a cold appetizer during the Rosh Hashanah meal, garnished with fresh carrot and paired with sweet beet chrain (horseradish). Its smooth texture and delicate seasoning make it a comforting, celebratory start to the festive meal—especially when enjoyed with family and friends gathered around the table in joy and thanksgiving.

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Recipe Summary Card

Recipe title: Traditional Gefilte Fish
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 45 minutes
Yield: 12–14 patties (6–7 servings)
Pan size / cooking vessel: Large stockpot (at least 6 quarts)
Difficulty level: Moderate
Special equipment: Food processor, large mixing bowl, slotted spoon

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Ingredients

Use kosher-certified ingredients where applicable.

For the Fish Mixture:

• 2 lbs (900 g) white fish fillets (carp, pike, or whitefish), skinless & boneless

• 1 lb (450 g) mild fish (tilapia, cod, or haddock) for balance

• 2 large eggs (100 g), lightly beaten

• 1 cup (150 g) matzo meal (or GF: fine almond flour)

• 1 large onion (200 g), roughly chopped

• 2 medium carrots (150 g), peeled and chopped

• 1 ½ tsp (9 g) fine sea salt

• ½ tsp (1 g) white pepper

• 1 tsp (3 g) sugar (optional; omit for sugar-free)

• ½ cup (120 ml) cold water or fish stock

For the Cooking Broth:

• 8 cups (2 L) water

• 2 medium onions (400 g), sliced

• 2 carrots (150 g), peeled and sliced into rounds

• 1 tbsp (15 g) sea salt

• ½ tsp (1 g) white pepper

Optional Garnishes:

• Fresh parsley sprigs

• Cooked carrot rounds

• Beet chrain (sweet horseradish sauce)

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Step-by-Step Directions

1. Prepare the fish – Cut fish fillets into chunks. In a food processor, pulse fish until finely ground. Transfer to a large mixing bowl.

2. Process vegetables – Pulse onion and carrot until very finely chopped (almost a paste). Add to the fish mixture.

3. Mix seasonings – Add eggs, matzo meal, salt, pepper, sugar (if using), and water/stock. Mix until fully combined. The mixture should be moist but able to hold shape. Chill for 15 minutes.

4. Shape the patties – With wet hands, form oval patties (about ⅓ cup / 75 g each).

5. Prepare the broth – In a large stockpot, combine water, sliced onions, carrot rounds, salt, and pepper. Bring to a gentle boil over medium heat.

6. Cook the patties – Lower heat to a simmer. Gently place patties into broth. Cover and cook at a gentle simmer (not boiling) for 1 hour 15 minutes.

7. Cool and store – Remove patties with a slotted spoon. Cool to room temperature, then refrigerate in some of the cooking broth until serving.

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Serving & Presentation

• Servings: 6–7 people, 2 patties each.

• Serve chilled, garnished with carrot rounds and parsley. Offer beet chrain and matzo crackers on the side.

• Arrange on a large platter for a beautiful appetizer spread at the Rosh Hashanah table.

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Cooking Tips & Troubleshooting

• Flavor boost: Use homemade fish stock instead of water in the broth for deeper flavor.

• Texture: Over-processing fish can make it gummy—pulse in short bursts.

• Broth clarity: Keep the simmer low to prevent cloudy broth.

• Kosher note: This dish is naturally parve, perfect for serving with meat or dairy meals.

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Dietary Adaptations

• Gluten-free: Replace matzo meal with fine almond flour or GF matzo meal; mixture may need 1–2 tbsp extra water.

• Sugar-free: Omit sugar or replace with 1 tsp monk fruit sweetener.

• Dairy-free: Naturally dairy-free; no swaps needed.

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Storage, Make-Ahead & Freezing

• Refrigerated: Store in broth for up to 4 days.

• Freezing: Freeze patties (with a bit of broth) for up to 2 months. Thaw overnight in fridge before serving.

• Make-ahead: Best made 1–2 days before serving to allow flavors to develop.

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Closing Blessing & Scripture

"The LORD will command the blessing on you in your barns and in all that you undertake. And He will bless you in the land" (Deuteronomy 28:8).

May your year in Yeshua overflow with His provision, peace, and abundant joy.

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Printable Recipe Card

Traditional Gefilte Fish
Prep: 30 min | Cook: 1 hr 15 min | Total: 1 hr 45 min | Yield: 12–14 patties

Ingredients:

• 2 lbs (900 g) white fish fillets

• 1 lb (450 g) mild fish

• 2 eggs (100 g)

• 1 cup (150 g) matzo meal (GF: almond flour)

• 1 onion (200 g)

• 2 carrots (150 g)

• 1 ½ tsp (9 g) salt, ½ tsp (1 g) white pepper

• 1 tsp (3 g) sugar (optional)

• ½ cup (120 ml) water/stock

Broth:

• 8 cups (2 L) water, 2 onions (400 g), 2 carrots (150 g), 1 tbsp (15 g) salt, ½ tsp (1 g) pepper

Directions:

1. Grind fish; place in bowl.

2. Process onion & carrot; add to fish.

3. Mix in eggs, matzo meal, seasonings, water. Chill 15 min.

4. Shape 12–14 oval patties.

5. Prepare broth in stockpot; bring to boil.

6. Simmer patties 1 hr 15 min.

7. Cool; refrigerate in broth until serving.

Serve cold with carrot garnish & beet chrain.

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