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Preparing the Stock

There are two different ways of doing this: the "old fashioned way," which works perfectly well, and the "haute cuisine" way, which takes a little more work, does not change the taste of the fish in any way, but allows you to make the stock in advance.  I’ve done it both ways, but I returned to the old fashioned way a few years ago and find it a little less work.

Old fashioned Stock Preparation:

  1. Spread all the fish parts — heads, skin, and bones — evenly across the bottom of the pot.
  2. Slice the onions horizontally into ½-inch or slightly thicker slices.
  3. Spread the onions over the fish so that they cover all the fish. If necessary, add another onion.
  4. Add the salt, pepper, and paprika.
  5. Gently cover with cold water until the water comes to slightly less than halfway up the side of the pot.
  6. Bring to a boil and maintain on a low boil as you place the pieces of ground fish into the pot.
Haute cuisine Stock Preparation (this method permits you to prepare the stock in advance and refrigerate it for a day or so or freeze it for future use):

  1. Follow steps 1–5 above.
  2. Bring to a boil. Simmer for about 1 hour.
  3. Cool stock to room temperature.
  4. Strain through a cheesecloth-lined strainer or colander.
  5. Discard fish and onions.
  6. If not using within a day or so, freeze until ready to use.
  7. Use clear stock for poaching the gefilte fish pieces.
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