Gefilte Fish Preparation

1. Have the fish market finely grind the three kinds of fish together.
   
2. In a Cuisinart or other grinder, finely grind one large onion until it’s macerated or “pulpy.”  Many fish markets that grind fish for gefilte fish will grind the onion for you as well.  May sure that the fish and onion are not ground together.
   
3. Lightly combine fish, eggs, salt, and pepper.  Add paprika until fish looks slightly pink.
   
4. Whip in the ground onion with a small amount of ice water.  Add as much or as little onion as seems appropriate to your family’s taste.  (Using the ice water keeps the fish from getting too dense.)  My mother uses a large whisk for this step.  I usually start with a whisk and end up with a large spoon.  It’s important to get sufficient air into the fish to keep it light, but you don’t want to over handle it or it will become tough.
   
5. Add matzah meal slowly, mixing gently with a whisk or spoon until the fish starts to bind together in the bowl.  Check by forming an oval mound on the large, slotted spoon.  If it holds its shape, you’ve added enough matzah meal (but be sparing with the matzah meal).
   
6. Now bring the stock to a boil.
   
7. Form the fish into an oval fitting the shape of the slotted spoon.  Beginning in the middle of the pot, gently turn the fish oval into the boiling stock.
   
8. Spoon a little boiling stock over the fish ball so that it begins to cook.
   
9. Continue adding the fish to the pot in this way, working outward to the sides of the pot.  When the first layer of fish is completed, begin again in the middle.  Don’t worry, the fish will not stick together after the cooking and cooling process is completed.
   
10. If the liquid level in the pot is not sufficient to cover all the fish, add a small amount of water.
    
11. Bring the stock to a boil, then reduce heat to a medium simmer (very small, intermittent bubbles.)
    
12. Cover the fish loosely with the pot cover, allowing a little of the steam to escape, and simmer for 1 hour.
    
13. Check the heat every 15 minutes or so and adjust as necessary.
    
14. After about 1 hour, add the carrot logs, pushing them gently into the stock.
    
15. Remove the lid and simmer for another ½ hour.
    
16. Let fish cool until no longer hot to the touch.
    
17. Gently remove the fish from pot using the slotted spoon and refrigerate in a covered dish until ready to serve.
    
18. Carefully remove the carrots and store separately.
    

Serving directions

1. Cut the carrot logs into carrot “coins.”
   
2. Place a coin on each piece of fish.
   
3. Serve with red and white horseradish.
   
4. Some people strain and chill the cooking liquid to serve with the fish. It makes a kind of soft aspic.
   

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