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Spiced Gefilte Fish


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Spiced Gefilte Fish


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Spiced Gefilte Fish

Gefilte fish, "the" Jewish food for Shabbos and holiday festivities, was invented by some ingenious Jewish women many generations ago to help diners avoid tangling with bones while they ate. The word itself means "filled" in Yiddish, referring to the original practice of filling the fish's skin with ground fish. This original recipe comes straight from my recipe tester, Joy's father-in law, a Philly native like me. It offers an interesting, unexpected flavor.


  • Prep Time : 7 min min
  • Ready Time : 7 min


8 servings


  • 1 (22-ounce) loaf frozen gefilte fish
  • 1 (10-ounce) bag frozen chopped onions
  • 1 (1-pound) bag frozen, crinkle cut carrots
  • 2 stalks fresh celery, chopped
  • 1/4 teaspoon dried dill weed (or 1 sprig fresh dill)
  • 1/4 teaspoon dried parsley flakes (or 2 sprigs fresh parsley)
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon dried thyme or 1 sprig fresh thyme
  • 1/8 teaspoon ground allspice
  • 8 to 10 capers
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups water



  1. Preheat oven to 350 degrees F.
  2. Line 9 x 5 x 3-inch loaf pan with onions, carrots and celery.
  3. Rinse frozen gefilte loaf under water to remove label and parchment wrapper and place in loaf pan.
  4. Sprinkle dill weed, parsley, celery seed, thyme, allspice, capers, salt and pepper evenly over fish. Pour water in loaf pan around sides of fish and cover with foil.
  5. Bake at 350 degrees for 2 hours and 30 minutes.
  6. Transfer fish and vegetables to a sealable container, cover and refrigerate until cold, at least 4 hours.

Contributed by: Quick & Kosher, JAMIE GELLER


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




15 Responses to Spiced Gefilte Fish

  1. This recipe looks fantastic!

  2. avatar says: yd321

    This was really good. We are not gefilte fish fans but we really liked this. Less fishy-more flavor-not too time consuming. Would def make this again.

  3. I made this and it was super easy and very tasty, nice for a change of pace if you are bored with just plain old gefilte

    • which I am :-) so happy we agree! thanks for taking the time to comment.

  4. Had to line up my no Gefilte friends and family. Made outrageous promises. Taste party with tiny bites, I am a new kitchen queen, at age 86.

    • Tibie – you are a QUEEN!!!! you are awesome – and hysterical and did I say awesome!

  5. avatar says: Mir

    can you use fresh onions and carrots or do they need to be frozen?


    • Hey Mir – yes fresh should be fine (using the frozen veg is simply a slicing and dicing time saver and cause I like those cute crinkle cut carrots :-)

  6. Can I freeze this gefilte fish dish after its cooked?

    • Can I freeze the fish after it is cooked?

      • people do freeze gefilte – I am not a huge fan bc I think it gets a bit water logged (and the veg here is just too soft to handle being frozen, again :-)

  7. avatar says: Betty

    Is this dish to be eaten cold?
    Love your show. Love the dishes you make. Also where might I find the recipe for the baked fish fusili?

    • yes COLD! of course it can be enjoyed room temp but I much prefer it COLD right out of the fridge :-) I actually platter it and keep it in the fridge until JUST before serving. Thanks Betty so much I am so so happy you love the show and my recipes. Here is the link to the recipe for baked fish fusilli: http://www.joyofkosher.com/recipes/fish-fusilli/

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