Pearl Cotton’s Gefilte Fish

For this recipe, tell the fishmonger you want to net five pounds of ground fish – a combination of buffalo carp, whitefish, and pike, plus the heads, skins, and bones.  This will make about 25 – 30 pieces of gefilte fish.

For the broth:

3 onions, sliced

3 carrots, peeled and cut in large chunks

3 celery stalks, cut in large chunks

2 parsnips, peeled and cut in large chunks

1 T salt

1 T pepper

fish heads, skins, and bones

Place all ingredients in a very large stockpot.  Add water to cover.  Bring to a boil and simmer for an hour.  Strain broth, reserving carrot chunks for garnish.  Divide the broth between two pots and leave, covered, at a gentle simmer to receive the fish balls.

For the fish balls:

5 lbs ground fish

2 onions, chopped very fine

4 eggs, lightly beaten

2 t salt

2 t pepper

2 T matzo meal

Mix everything together in a large bowl until thoroughly blended.  Form fish into ovals with your hands, bigger than a golf ball but smaller than your fist.  Place each ball gently into the waiting broth and simmer gently, covered, for 1 ½ to 2 hours.  Check every now and then to make sure it’s not boiling too hard.  Let the fish cool in the pan for a few hours, then remove balls to a large platter.  Wrap platter in saran wrap and refrigerate overnight.

You can also chill the broth in a large bowl – it will gel, which some people like to eat with their fish – it’s called dralyas.

When serving, garnish each piece of fish with slices of the cooked carrot.