Gefilte Fish

I have been wanting to make gefilte fish from scratch for several years now.  Finally I got around to it and it was very easy since I had the fish market grind the filets and reserve the nasty bits for me.  It turned out great and Moises gave it a stamp of approval.  Next time I will make loaves instead of balls, add more salt and, sugar.  Yes I said it... a touch of sugar.  (There is a dividing line among Ashkenazic Jews who prefer their gefilte fish with sugar or no sugar).


10 pounds whole fish (a combo of white fish, carp and pike) cut into fillets and reserving bones and     heads for the broth
8 medium onions, quartered
8 medium carrots, roughly chopped
6 stalks of celery with leaves, roughly chopped
3-4 whole matzos
2 cups plain seltzer water
6 whole eggs
3 egg yolks
2 tablespoons salt or to taste
1 teaspoon of pepper
1 cup matzoh meal as needed
1/4 lemon juice

Combine the fish bones, skin and heads in a stock pot.  Add half of the onions and carrots and all of the celery.

Place fish filets in food processor and pulse until coarsely ground.  (You may need to do it in batches) Set aside.

Put remaining onions and carrots in the food processor and chop medium-fine.  Mix with the ground fish by hand.

Soak the matzohs in the seltzer for 5 minutes, then squeeze dry and crumble.  Add the matzohs, whole eggs, egg yolks and half the salt and all the pepper to the ground fish mixture.  

Lightly shape the fish mixture into balls 2- 2 1/2  inches.  If the balls will not hold their shape or if the mixture feels too sticky, add matzo meal until it is the consistency of meatballs.

Place the balls in the pot on top of the bones and vegetables.  They can be in a a double layer.  Add cold water to cover the fish balls almost completely.  Add lemon juice and remaining salt.  Bring to a boil; reduce heat and simmer uncovered for  1 1/2 to 2 hours, or until the balls are solid and the liquid has been reduced by half.  Frequently baste any uncovered balls as they cook. 

Remove the fish balls with slotted spoon.  Place on a platter and wrap with plastic wrap and refrigerate.

Let broth simmer to reduce again by half.  Cool; strain and pour a light later over the fish balls.  Chill.  Broth with gel.  Serve with Fresh Horseradish.