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1
Place the fish stock in a large, wide stockpot and bring to a simmer over medium heat.
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2
Reduce the heat to medium low and maintain a low simmer.
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3
Place the onion, carrot, and parsnip in a food processor fitted with a blade attachment.
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4
Process until the vegetables are very finely chopped, stopping to scrape down the sides of the bowl as needed, about 1 minute total.
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5
Transfer to a large bowl and set aside.
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6
Cut the fish into 1-1/2-inch pieces.
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7
Place half of it in the food processor and process until a ball has formed, about 30 seconds.
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8
Transfer the ball to the bowl with the vegetables and repeat with the remaining fish.
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9
Sprinkle the fish mixture and vegetables with the matzo meal.
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10
Add the eggs, lemon zest, lemon juice, and measured salt and pepper.
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11
Using clean hands, mix until combined (dont squeeze or overwork).
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12
To taste for seasoning, form a small patty and poach it in the fish stock until firm and cooked through.
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13
Taste the patty and add more salt and pepper to the fish mixture as needed.
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14
Repeat the seasoning test as needed.
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15
Using wet hands and a 1/4-cup measure, form the fish mixture into 3-inch-long ovals.
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16
Place on a baking sheet.
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17
Gently place the ovals in the simmering stock.
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18
Cover with a tightfitting lid and simmer until firm and cooked through, about 10 minutes.
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19
Using a slotted spoon, carefully remove the ovals from the stock and transfer to a clean baking sheet to cool.
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20
Pour the stock through a fine-mesh strainer set over a large heatproof bowl, discarding the solids.
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21
Allow the stock to cool to room temperature.
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22
Meanwhile, place the cooled gefilte fish in a large container with a tightfitting lid and refrigerate.
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23
When the stock is cool, pour it into the container with the gefilte fish, making sure they are submerged.
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24
Cover and refrigerate at least 1 hour and up to overnight.
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25
To serve, use a slotted spoon to transfer the gefilte fish from the stock to a serving platter.
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26
Serve with beet horseradish or dill-horseradish mayonnaise, if using.
