Gefilte Fish

• 3 lbs chopped fish (whitefish, pike & Pickerel)
• lots of bones & skins for stock
• 2 Eggs
• 2 onions
• 2-4 carrots sliced thick
• 1 clove of garlic
• 1 parsnip
• 1 celery stalk
• kosher coarse salt
• 1/4 tsp sugar
• 2 tbsp oil
• pepper to taste

1. Fill pot 3/4 full with water. Bring bones & skins to a boil and skim the fat.
2. In a large bowl grate a small carrot,grate a small onion, add 2-3 eggs and 1/4 cup of cold water, 1/4 tsp sugar, at least 1 tbsp of kosher salt, pepper & 2 tbsp of oil to the chopped fish. Mix together. If you find it too loose or watery, add some bread crumbs or matza meal. Moisten hands and shape into oval balls and drop into the water. Low boil for at least 2 hours partially covered. Taste the stock as it cooks and add salt & pepper to taste. When done, let cool and then remove from stock and put in an airtight container with a bit of the stock. Refrigerate until chilled. Serve with horseradish. Slice fish and serve on a platter with sliced tomatoes & cucumber.

fish, lots, eggs, onions, carrots, clove of garlic, parsnip, celery, kosher coarse salt, sugar, oil, pepper

Taken from www.epicurious.com/recipes/member/views/gefilte-fish-50049249 (may not work)