Implements Needed

• A heavy pot that is both wide and reasonably deep.  It should be wider than it is deep.  Something between 6–12 quarts is a good size.  (I use the larger size so that I can double the recipe.)
  
• Cover for pot
  
• Large, oval slotted spoon (preferably non-stick or metal, not wood)
  
• Large mixing bowl
  
• Large spoon for mixing (not wood)
  
• Sharp knife
  
• A large whisk (optional, see below)
  
• A set of measuring spoons
  
• A measuring cup
  
• Cuisinart or grinder for grinding onion (optional)
  

For making the fish itself:

• 3 lbs. of ground, raw fish of three kinds: approximately 1 pound each of buffle (buffle is a type of mullet), white fish, and pike. Some people substitute carp for the buffle, though we prefer to use the buffle. (This will be about 6 pounds of fish including bones and heads.)  Save the heads, skin, and bones for later use.
  
• 1 large white onion, ground
  
• 3 eggs
  
• 3 tablespoons matzah meal
  
• 3 large carrots, peeled and cut into carrot "logs" about 2–3 inches each.
  
• paprika to taste (about 1 teaspoon) — just enough so that the fish does not look "white"
  
• 2 teaspoons of salt
  
• ¾ teaspoon of white pepper (black is also okay)
  
• ¾ cup of ice water
  

For making the stock:

• Heads, bones, skin of all the fish (Specify this when putting in order for fish.)
  
• 4 large white onions
  
• 2 teaspoons of salt
  
• ¾ teaspoon of pepper
  
• 1 teaspoon of paprika
  
• cold water
  

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