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).]
The American Heritage® Dictionary of the English Language, Fifth Edition copyright ©2018 by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Indo-European & Semitic Roots Appendices
Thousands of entries in the dictionary include etymologies that trace their origins back to reconstructed proto-languages. You can obtain more information about these forms in our online appendices:
The Indo-European appendix covers nearly half of the Indo-European roots that have left their mark on English words. A more complete treatment of Indo-European roots and the English words derived from them is available in our Dictionary of Indo-European Roots.