Gefilte fish Recipe

• 7 Pounds whole Carp, Whitefish, and Pike, filleted and grinded
• 6 Cups Cold water
• 3 tsp Salt or to taste
• 3 Onions, peeled
• 4 Medium carrots, peeled
• 2 tbsp Sugar or to taste
• 1 Small parsnip, chopped (optional)
• 3 to 4 Large eggs
• Freshly ground pepper
• 1/3 Cup matzah meal

• Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover.
• Add the 4 cups water and 2 tsp of the salt and bring to a boil. Remove the foam that accumulates.
• Slice 1 onion in rounds and add along with 3 of the carrots.
• Add the sugar and bring to a boil.
• Cover and simmer for about 20 minutes while the fish mixture is being prepared.
• Place the grinded fish in a bowl.
• In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand.
• Add the chopped vegetables to the ground fish.
• Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly.
• Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long.
• Take the last fish head and stuff the cavity with the grinded fish mixture.
• Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock.
• Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste.
• Shake the pot periodically so that fish patties don't stick.
• Garnish fish patties with carrots.
• Gefilte fish is ready.