Jewish Holiday Stuffed Fish Recipe

This is the famous holiday dish of all Jews. Cook delicious! Nowadays, neither language barriers nor religion stop us. So what’s stopping us from learning how to cook stuffed fish the Jewish way?! And nothing special!
cook time: 3h
Lucas Halstead
Jewish Holiday Stuffed Fish Recipe

Nutrition Facts (per serving)

70
Calories
3g
Fat
3g
Carbs
8g
Protein

Ingredients (12 portions)

Basic:

Salt (approximately 1 tbsp.) to taste
Ground black pepper (approximately 1 tsp.) to taste
Water 2.15 l
Beet 1 pc
Carrot 4 pc
Bulb onions 3 pc
Chicken eggs 3 pc
White bread 200 g
Carp (three fish 1 kg on average) 3 kg

Recipe instructions

Step 1

Step 1
Cut the carp so as not to cut the belly. The head and tail will come in handy. If you have frozen fish, you must first defrost it. You will learn how to do this correctly by reading the article at the end of this recipe.

Step 2

Step 2
Peel the onions, carrots and beets. Wash. Leave the pieces of clean onion skin. It will still be useful.

Step 3

Step 3
Remove the meat from each piece of fish, leaving the skin intact and without pulp.

Step 4

Step 4
Set the skins aside on a separate plate.

Step 5

Step 5
Separate the pulp from the bones. Bones are also needed, put them in a separate plate.

Step 6

Step 6
Soak the bread in water.

Step 7

Step 7
Cut two onions into quarters.

Step 8

Step 8
Pass the fish pulp, bread (squeezed from water and without crusts) and onions through a meat grinder.

Step 9

Step 9
Season with salt and pepper.

Step 10

Step 10
Add eggs and stir well.

Step 11

Step 11
Place onion skins in the bottom of a large saucepan.

Step 12

Step 12
Beets, cut into large slices.

Step 13

Step 13
Large carrot slices.

Step 14

Step 14
Fish bones.

Step 15

Step 15
And halves of the remaining onion.

Step 16

Step 16
Fill the head with minced fish. It is convenient to smooth out the minced meat with a wet knife.

Step 17

Step 17
Fill the middle pieces of peel on a board, not too tightly, because... When cooking, the minced meat expands.

Step 18

Step 18
We put all the stuffed fish in a pan, stuff the tails too, so nothing gets lost. Fill with water to the level of the fish.

Step 19

Step 19
We donʼt collect foam. To make it go away, we spray it with water. Before boiling, cook with a lid, after boiling — without a lid.

Step 20

Step 20
You need to cook the fish at high boil for about an hour (or more), until half of the broth has boiled down. Place the fish beautifully on a dish and pour in the strained broth. Refrigerate overnight — the broth will harden.

Step 21

Step 21
And you can serve it to the table.

Additional rubrics

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