Gefilte Fish Instructions

Place the reserved bones, skin, and fish heads in a very large wide saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove any foam that accumulates. Slice the onion in rounds, add along with 3 carrots and the sugar, and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.

Place the ground 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, as well as the remaining teaspoon of salt, pepper, and the cold water. Mix thoroughly and stir in enough matzo meal to make a light soft mixture that will hold its shape. Wet your hands with cold water and, scooping up about ¼ cup of fish, form the mixture into oval shapes about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.

Remove the onions, skins, head, and bones from the saucepan and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20-30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won’t stick. When the gefilte fish is done, remove from the water and allow to cool for at least 15 minutes.

Using a slotted spoon, carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.

Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish.