ge·fil·te fish (gə-fĭltə)
Finely chopped fish, usually whitefish, pike, or carp, mixed with crumbs, eggs, and seasonings, cooked in a broth in the form of balls or oval-shaped cakes, and usually served chilled.
[Yiddish : gefilt, past participle of filn, to fill, stuff (from Middle High German vüllen, from Old High German fullen; see pelə1 in the Appendix of Indo-European roots) + fish, fish (from Middle High German visch, from Old High German fisc).]
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