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Gefilte Fish with Parsley Sauce

Gefilte Fish

The broth adds so much flavor to the fish and then turns into a wonderful sauce to serve with the fish. It is best made with wine, but if you won't have or want to use it then stock will work fine.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 2 tablespoon olive oil
  • 2 large onions, peeled and sliced thin
  • 3 medium shallots, peeled and sliced thin
  • 1 fennel bulb, thinly sliced
  • 1 leeks, cleaned and sliced into thin rounds
  • 3 cloves garlic, peeled and sliced
  • 1/2 inch piece of ginger root, peeled and grated
  • 2 tablespoon flour or matzo meal
  • 2 cup dry white wine or vegetable stock
  • 1 bay leaf
  • salt and fresh ground pepper to taste
  • 2 cup water
  • 1 cup chopped fresh parsley
  • 1 frozen loaf gefilte fish


Heat the olive oil in a large pot or dutch oven.  Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes.  Stir in the flour with and cook until it is fully mixed in.

Add the wine, bay leaf, thyme, salt and pepper to taste.  The water and 2 tablespoons of the parsley.  Bring to a boil and simmer for about 20 minutes.  Place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer.  Simmer uncovered 1 1/2 to 2 hours, turning occasionally.

Transfer fish carefully to a large platter and slice.  Pull out the onions from the pot either by straining it or using a slotted spoon, discard.  Heat liquid over high heat to reduce the liquid by half, it should take about 20 minutes.  Pour over the fish and refrigerate for at least 2 hours.

Serve cold sprinkled with the rest of the parsley and a side of horseradish.

Adapted from a Joan Nathan's Fish in Parsley Sauce