This recipe for gefilte fish was given to us by chef-owner Brad Levy of beloved San Francisco restaurant Firefly. Every year during Passover, the restaurant hosts a Seder meal, which always includes these homemade fish patties.
Brad makes the gefilte fish over a two- to three-day period, so plan accordingly.
On the second day:
On the third day (or later the second day):
Note: There is natural gelatin in the fish bones used to make the stock, but if you prefer a firmer gel, you can add some bloomed gelatin to the stock before pouring over the patties.