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Gefilte Fish, Homemade VIII (P, KLP, TNT)
Source: Love & Knishes
Serves: 8 to 10

Fish heads, skin and bones
2 quarts water
1 tsp. salt
1/2 tsp. pepper
Pinch of sugar
1 carrot, peeled and sliced
1 medium onion

2 pounds buffalo
1 pound whitefish
1 medium onion
3 eggs, well beaten
2 tsp. salt
1/4 tsp. white pepper
1 tsp. sugar
3 tbsp. matzo meal or cracker crumbs
1/3 cup water

Make Broth:
Put all broth ingredients in a large Dutch oven and boil for 30 minutes.

Remove solids and/or strain and replace into Dutch oven. Add sliced carrots and the onion.

Make Fish:
Grind the fish and onion in a food grinder twice using the fine blade or puree in food processor. Mix the remainder of ingredients in well.

Form the fish mixture into balls or ovals.

Carefully place fish balls into the fish broth. Liquid should cover the fish. If not, add more water.

Cover and bring to a rapid boil. Uncover and reduce heat. Simmer for about 2-1/2 hours until the stock has been reduced to less than 1/2. Carefully remove the fish to a container with sides such as a 9"x13" baking pan. Strain the stock and pour over the fish. Add carrots as a garnish. Cool and refrigerate until stock gels.

Poster's Notes:
My favorite recipe is the old standard from Love & Knishes. First, she says that any fish will do but it is best to use 2 pounds of fat fish to one pound of lean fish.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A