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Gefilte Fish with Parsley Sauce


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Gefilte Fish with Parsley Sauce


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Gefilte Fish with Parsley Sauce

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.


  • Prep Time : 15 min
  • Cook Time : 1 hour, 30 min
  • Ready Time : 1 hour, 45 min




  • 2 tablespoons 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 tablespoons flour or matzo meal
  • 2 cups dry white wine or vegetable stock
  • 1 bay leaf
  • salt and fresh ground pepper to taste
  • 2 cups 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

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




3 Responses to Gefilte Fish with Parsley Sauce

  1. avatar says: Heshie

    Where’s the fish?

    • Sorry, about that, it is for one frozen loaf of gefilte fish, but if you have a big enough pot you can probably just add a little more stock and use it for two, I don’t think you would have to double it.

  2. avatar says: imergoot

    This sounds so good. We just moved into a new house and this will be the first Shabbos here. I have lots of company coming and found 2 loaves of fish in the freezer when we emptied it. This will be sure to impress.

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