Name: Oy, Gefilte Fish!
Yield: 4 servings
Ingredients: 2 pounds white fish (ground in processor); 1 pound haddock or carp (ground in processor); 2 large onions (grind one in processor/slice the other fine); 1 bunch carrots (grind 3 or 4 in processor/slice the others on the diagonal); 2 stalks celery, chopped fine; 2 bay leaves (for stock); 3/4 cup matzoh meal (or more to bind mixture); 4 eggs; 2 tablespoons sugar; 1 tablespoon salt or to taste; 1 teaspoon freshly ground pepper; 8 cups chicken or vegetable stock; a few pinches paprika; 3 or 4 sprigs fresh dill, garnish

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["HERE'S WHAT YOU DO: You go to a fish market. You order white fish, whole.
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You ask the fishmonger to gut, clean, grind, etc.
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You take home the heads and tails to make the stock or
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you leave the mess of 'em at the store and use chicken stock.", "TO START: You take onions and carrots. You chop 'em fine for the fish mixture.
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You slice 'em nice for the stock.", "TO MAKE THE STOCK: In a large roasting pan you bring chicken stock to a simmer, you add fish heads and bones, celery, sliced carrots, sliced onion, bay leaves, salt and simmer (about 20 minutes). You then remove fish bones, heads (debris) and celery from stock.", "TO MAKE THE FISH: In a large bowl you mix the fish and eggs (don't ask exactly how many eggs.) You add chopped onion and carrots. You mix in matzoh meal, don't ask how much. You go by feel here, the mixture should bind easily together. You salt and pepper to taste (who tastes raw fish?). You add a little sugar (who measures?)", "THEN: You put your hands into the bowl, pat and shape the mixture into ovals the size of your palms. You plop them into the prepared stock. You cover and simmer - about 30 minutes - until you're done!", "TO SERVE: Remove fish from stock with slotted spoon, arrange on platter with cooked carrots and onion. Sprinkle with paprika, garnish with dill. Refrigerate. Serve with chopped horseradish."]

Oy, Gefilte Fish!

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