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1
Put the reserved bones, skin, and at least one of the fish heads (see note) in a wide, very large saucepan with a cover.
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2
Pour in water to cover by about 5 inches.
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3
Add 1 tablespoon of the salt and the peppercorns, and bring to a boil.
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4
Remove any scum that accumulates with a slotted spoon.
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5
Cut one onion into quarters, and add along with five of the carrots and the parsnip.
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6
Add the sugar, and bring to a boil.
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7
Cover, and simmer for about 2 hours.
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8
Long cooking will ensure a broth with jelly.
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9
Turn off the heat, strain the broth, and discard the bones and vegetables, reserving the carrots.
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10
Refrigerate overnight.
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11
The next day, take the remaining three onions, slice thinly into rounds, and saute in the oil in a medium-sized frying pan until they are golden.
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12
Pulse to grind in a food processor equipped with the steel blade.
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13
Put the ground fish and onions in a large bowl.
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14
Grate the remaining raw carrot into the bowl and add the eggs, one at a time, the remaining tablespoon of salt, the ground pepper, and about 1/2 cup of cold water.
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15
Mix thoroughly.
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16
Stir in enough matzo meal to make a light, soft mixture that will hold its shape.
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17
Either taste the raw fish to see if the seasonings need to be adjusted, or if you are uncomfortable tasting uncooked fish and eggs, heat the broth and dip a small amount in the broth to cook before tasting.
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18
Wet your hands with cold water, scoop up about 1/4 cup of the fish mixture, and form it into an oval shape about 3 inches long.
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19
Repeat until you have made oval patties out of all the mixture except for a handful to stuff the cavity of the reserved fish head or heads.
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20
Gently put the fish patties and the fish heads in the simmering fish stock, adding more water if necessary almost to cover.
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21
Cover loosely, and simmer for 20 to 30 minutes.
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22
Taste the liquid while the fish is cooking, and add seasoning to taste.
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23
Shake the pot periodically, so the fish patties wont stick.
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24
When the gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
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25
Using a slotted spoon, carefully remove the fish patties and the heads, and arrange on a platter with the fish head or heads in the center.
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26
Strain some of the stock over the fish, saving the rest in a bowl.
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27
Slice the cooked carrots into rounds cut on the diagonal about 1/4 inch thick.
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28
Put a piece of carrot on top of each gefilte-fish patty.
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29
Chill until ready to eat.
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30
Serve one gefilte-fish patty with a sprig of parsley and a dollop of horseradish.
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31
Gefilte fish freezes well.
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32
*Ask your fishmonger to grind the fish, reserving the tails, fins, heads, and bones.
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33
Be sure he gives you the bones and trimmings.
