Published March-07-05
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
  Issue: 6.03
Gefilte Fish, Loves Pure Gold
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“Love is pure gold, and time a thief.” Ogden Nash

“I remember my grandmother doing that for me, but ..” There is much we would like to accomplish with our lives, and seem to think there is not enough time.

Too many loving things are senselessly postponed. Perhaps, a reordering of priorities can solve some of this problem. Each of us wishes to be remembered for kind deeds, and happy moments spent with those who are dear to us. We ask ourselves questions. Can I make a memory in an hour or two? How can I create love’s pure gold, a treasure that will be eternal?

The first step is to believe that you deserve the satisfaction of time well spent, that your life is too precious to just pass time, rather than using it.

The second step is to decide that those dear to you are more important than watching a ball game, having your nails done, going shopping, or web surfing.

When you wonder what to do with an afternoon, ask what you can do that will last when the afternoon is over.

The recipe which follows is one possibility. Most of us have a memory of homemade Gefilte Fish. We say how awful the stuff in jars is, or try to pretend the frozen variety is edible, but we know that nothing will ever take the place of what our bubbes made. That dear lady is probably gone now, but the gold she made is still with you.

If you are as slow as the proverbial molasses, it cannot take any longer to make this than the time to watch a video. Forget the manicure. In a week, it will be chipped and spoiled. The beauty of hands which perform the tasks of love will last forever.


3 pounds fresh (not smoked) Whitefish, filleted and finely chopped

2 Onions, chopped

1 Carrot, finely minced

1 bunch fresh Dill

2 Stalks Celery, cut in 2-inch lengths

1 Lemon, thinly sliced

3 tablespoons Margarine

3/4 cup Matzo Meal

1 Egg

1 tablespoon Sugar

Salt and Pepper to taste

1 bottle White Wine

1 packet unflavored Carageenan Product (optional)


Place the Margarine and Onions in a saucepan. Cook and stir over a medium heat, until the Onions are thoroughly browned, then set aside until needed.

In a large mixing bowl, combine the Whitefish, Matzo Meal, Carrot, 1/2 the Dill which has been finely minced, Sugar, Egg, and the cooked Onions. Add the Salt and Pepper to taste, and mix thoroughly.

Pour the White Wine into a large skillet, and then add an equal amount of Water, the Lemon, the other half of the Dill, and the Carageenan, if you wish to have a jellied broth.

Bring the liquids to a boil, and then turn off the heat. Scoop about 1/3 cup of the Fish mixture into your hands, form it into a ball, and slip it into the liquid in the skillet. Repeat.

When the skillet is full and all the Fish mixture used, reheat the broth to a low boil over a medium flame. While the Broth is heating, baste the tops of the Fish balls with the hot liquid. Once the Broth reaches a boil, turn the balls over in the skillet, cover, and remove them from the heat. Allow the pan to sit for about 15 minutes.

Place the balls in a storage container, pour over them, and chill until you are ready to serve. These freeze beautifully.


Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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