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