Stock Head and bones from 2 pounds of firm, white-fleshed freshwater fish such as whitefish, pike or carp 10 cups water, or enough to cover 1 onion, quartered 1 carrot, cut into chunks 1 stalk celery Several sprigs parsley 1 tablespoon kosher salt 1/2 teaspoon white pepper Put everthing 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. Gefilte Fish 2 pounds boneless, skinless firm, white-fleshed freshwater fish such as whitefish, pike or carp 2 medium or 1 very large onion 3 eggs 1 teaspoon kosher salt 1/4 to 1/2 cup matzoh meal 1 carrot, peeled and thinly sliced 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 horsradish. 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 jelled. Makes about a dozen pieces of gefilte fish. Note: This tastes NOTHING like that horrid stuff in jars.
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