5 qts. Water
3 med onions, skin on quartered
2 carrots cut in ½ “pieces
2 tsp white pepper
3 T. kosher salt
1.5 – 2 lbs. fish bones
Fish ball ingredients
3 lbs. fish (1 lb each)such as Whitefish, Trout, and Pike skinned and boned
(or try using Tilapia, Salmon, Snapper, Carp, Bass or Halibut)
2 medium onions peeled
2 eggs beaten
1 tsp. white pepper
1 T. Kosher salt
1 T. matzo meal
To make the stock, rinse and soak bones in salt water. Put the bones in a large pot. Add the water, salt, white pepper, 3 onions, and the carrots. Bring to a boil, uncovered, and then reduce heat. Let stock simmer an hour or longer. The water should be heavily spiced, but not overpowering. If the stock seems too strong, adjust amounts in the fish mixture.
Once stock is ready strain liquid and return to a simmer. Save carrots for garnish.
To make the fish balls, have Burhops grind your fish for you. If not first make sure your fish is skinned and boned. If using a food processor, use the grinding blade, and grind only a small amount of the fish at one time. Otherwise use a standard grinder. Grind almost to a paste. Grind onions to a paste, separately. Transfer fish and onions to a mixing bowl. Add eggs, matzo meal, salt, and pepper. Mix with your hands. Keep adding ice water until you have a thick moist doughy consistency, similar to a thick fritter batter. Taste the fish mixture and adjust seasonings.
Bring the stock to a rolling boil. Form the balls the size of your palm. Drop gently into the stock. After all the fish balls are in, reduce heat to medium low, cover with foil and poke holes in the top Cook for 1 to 4 hours. Check to make sure there is enough water to keep the fish covered. Add hot water to correct. Some of the balls will be floating that’s normal.
At the end of the cooking time, Remove the balls to a shallow dish and let cool. Add the carrots for garnish and cover with aspic*or paprika. Stored in the refrigerator and kept covered, the balls should last 5 to 7 days.
Yields about 20 tennis sized gefilte fish
* aspic can be made from the strained stock thickened with unflavored Gelatin.