Edith'S Gefilte Fish

• 1 1/2 lb pike
• 1 1/2 lb whitefish
• boned and skinned, or 3 lb 2 oz of each before boning.
• Save heads and bones
• 2 carrots
• 2 onions
• 1 t salt
• 1/2 t pepper
• 4 c water
• 1 large onion
• 2 eggs
• 2T matzo meal
• 1/4 c water
• 1 1/2 tsalt
• 1/2 t pepper

1. Put heads and bones in large pot w/carrots and onions and rest of ingredients except large onion and ground fish.
2. Bring to a boil, skim lightly and turn off heat.
3. Grind fish; grind again with the large onion
4. Combine ground fish and rest of ingredients with wire whisk and mix well. Shape into 15 oval balls. Bring broth to a simmer and place balls carefully into pot. Cook on very low heat, covered for 1 1/2 hours.
5. Cool slightly and remove fish balls. Strain liquid and reduce slightly. Refrigerate fish and liquid, covered. Serve garnished with boiled carrot slices and parsley with horseradish on the side.

pike, whitefish, before boning, bones, carrots, onions, salt, pepper, water, onion, eggs, t, water, tsalt, pepper

Taken from www.epicurious.com/recipes/member/views/ediths-gefilte-fish-1248090 (may not work)