all of the stock ingredients in a large stock pot. The water should just
cover the fish trimmings. Bring to a boil, reduce heat and simmer for
about 30 minutes. Strain the stock to remove all the trimmings and
vegetables. Place the clear stock in another large pot. Set aside.
Wash the fish
and remove any scales. Grind fish and onions together (you can use a food
processor, but make sure it doesn't get gluey). Add the eggs, salt and
pepper and mix well. Gradually blend in enough matzoh meal to just bind
the fish mixture. It should have the consistency of raw hamburger -- not
too soft or too firm.
Add the sliced carrots to the strained stock. Taste and
adjust seasonings, if necessary. Bring the stock to a gentle simmer.
Wet your hands with cold water and shape the fish
mixture into egg-sized balls (they get bigger as they cook). Gently lower
the balls into the stock (a long-handled slotted spoon works well here).
Cover and simmer for about 1 hour.
Let the gefilte fish cool in the stock until about room
temperature. To serve without broth, put each gefilte fish on an appetizer
plate and serve with horseradish. To serve cold, remove the fish to a
large bowl, garnish with the cooked carrot slices and pour the fish stock
to cover. Cover and refrigerate for several hours or overnight or until
the stock has
Makes about a dozen pieces of gefilte fish.
Note: This tastes NOTHING like that horrid stuff in jars.
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