ge·fil·te fish 
(gə-fĭltə)
(gə-fĭltə)n.
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).]
- Indo-European root: akw-ā-
- Indo-European root: al-
- Indo-European root: al-
- Indo-European root: al-
- Indo-European root: albho-
- Indo-European root: alu-
- Indo-European root: ambhi
- Indo-European root: an-
- Indo-European root: angh-
- Indo-European root: ansu-
- Indo-European root: ant-
- Indo-European root: anə-
- Indo-European root: apo-
- Indo-European root: ar-
- Indo-European root: arg-
- Indo-European root: as-
- Indo-European root: at-
- Indo-European root: au-
- Indo-European root: aug-
- Indo-European root: aus-
- Indo-European root: awi-
- Indo-European root: awo-
- Indo-European root: ayer-
- Indo-European root: ayes-
- Indo-European root: bak-