Put fish and (1) onion through the grinder using the fine blade. QFC in Bellevue and Albertsons in Mercer Island will do this for you. If you grind it yourself, do it twice.
Place ground fish in a wooden chopping bowl. Stir in eggs, 2 tsp of salt, 1/4 tsp of pepper, and 1 tsp of salt. Chop with a hand chopper while gradually adding water to soften the mixture; about 1/3 cup. Stir in matzo meal and mix thoroughly.
Place fish heads, bones and skin in a large kettle (wrapping in a cheese cloth is a good idea). Add two quarts of cold water, 1 tsp salt, 1/2 tsp pepper, and a pinch of sugar. Bring to a boil and boil for 30 minutes. While the fish heads are cooking, wet hands and form fish into balls the size of small apples. Carefully place the fish balls in the kettle. Add one whole onion and the sliced carrots. Make sure that the fish is covered with water, if not, add more water.
Cover the kettle, bringing it to a rapid boil, uncover and reduce heat. Simmer for about 2.5 hours until the stock has been reduced to half the original amount.
Carefully remove the fish to a serving platter. Strain the fish stock and pour as much of the stock over the fish as much as the platter will hold.
Arrange carrots around fish as a garnish. Cool and refrigerate until the stock gels.
Serving
Suggestions
Passover or any time of the year
Originally Submitted
7/13/2009
0 Out of 5 from
0 reviews
You can add this The Best Gefilte Fish recipe to your own private DesktopCookbook.
