Gefilte Fish

• 3 lbs fresh carp
• 3 eggs, 1 for each pound carp
• 150 g breadcrumbs, 50 g for each pound
• 2 medium onions or 3 small onions, finely chopped, plus
• 2 onions, for fish stock
• 1 big carrot

1. Ask the fisherman to cut the head, and tail, and fillet the fish.
2. Take the bones and head home, you'll need it for the fish stock.
3. mince the fish about 3 times in order to
4. mince the smaller bones.
5. Add to the fish the 2 or 3 minced onions, discarding the water from the onions.
6. Add also the breadcrumbs, and eggs.
7. Mix well for 5 minutes.
8. Put in a very wide pot the head and bones of the fish as well.
9. Slice the onions and put it with the fish.
10. Make patties with the fish and put it over the bones, head, and onions.
11. Slice the carrots and put it over the patties.
12. Let it come to a boil and then let it simmer for a minimum of 2 hours and a maximum of 3 hours.
13. Let it cool completely.
14. Once cool, carefully take out the fish head and bones and discard them (if some one has a liking for meat from the fish head give it to them or else throw it out).
15. Put the patties and water into a container, seal it completely, refrigerating it until the water turns into jelly.
16. Enjoy with the carrots that were in the pot.
17. (You can serve the jelly with the fish, since it has the added flavour of the fish bones).
18. Keeps in the fridge for a week.

fresh carp, eggs, breadcrumbs, onions, onions, carrot

Taken from www.food.com/recipe/gefilte-fish-187401 (may not work)