My Bubbie'S Gefilte Fish (Parev)

1. 1

   Make fish stock with the heads, bones, and skin from the fish. Add two of the onions, sliced 1 1/2 t of salt, 1/4 t of pepper, and 5 C to 6 C. of water in large pot to cover. Bring to boil, turn down to simmer, skim, and cook. While stock is simmering (~30 to 45min). Strain.

2. 2

   Grind fish with remaining onion. This is best done in a meat grinder or best chopped by hand. However, if absolutely necessary you can use a food processor, but it must be done carefully in short pulses to avoid a too smooth paste-like texture.

3. 3

   Mix in the rest of the ingredients. Mix well by hand.

4. 4

   Wet hands and form into oval shaped patties. You should have 12 to 15.

5. 5

   Drop carefully into simmering stock, (add water as needed to cover fish) with sliced carrot and cook ~1hr. Let cool slightly and remove fish and carrot from pot.

6. 6

   Strain stock over fish and chill.

7. 7

   Serve fish with a piece of carrot, aspic, and horseradish.

8. 8

   (The stock should jell. I personally hate the aspic, but my grandparents and mother loved it. Many consider it the best part. I guess it depends on how you feel about fish flavored jello)

* Per serving · 4 servings · Values may vary.

No additional tips available.