• Fish Bones from fish store
  • 2-3 Carrots
  • 2 celery ribs
  • 2-3 small onions
  • 2-3 teaspoons salt
  • 1/3 cup sugar
  • 1 pound dore, ground
  • 1/2 pound whitefish, ground
  • 1/2 pound pike, ground
  • 2 eggs
  • l medium minced onion
  • l large minced carrot
  • l stalk minced celery
  • 1/3 cup matzo meal, about
  • 1 cup ice water, about
  • 2 1/2 tsp. salt
  • 1/2 - 3/4 tsp. black pepper
  • 1/2 - 3/4 cup sugar
  1. Water to cover fish bones, plus about 1/3 cup sugar, 2-3 teaspoons salt, celery, carrots, and two to three small quartered onions
  2. Mince fish (even though it is ground) with a hand mincer or in food processor to make fluffier, adding in about 1/4 cup ice water as you do this. Make sure fish is minced well, then proceed to mix in remaining ingredients as for making hamburgers, adding a bit more ice water in small amounts to fluff up fish if it looks too pasty. (Again, this can be done in a food processor or by using an old fashioned chopper (a double bladed thing with a wood handle - still avail. in kitchen stores, called a "hoch masser" in Yiddish - transliteral spelling).
  3. If mixture is very loose, add more matzoh meal (but chilling will help). Chill, for easier handling, then shape into balls, using wet hands (re-dip as necessary) to form balls.
  4. Bring broth to a boil, lower to simmer. Add fish balls and simmer coverer for 2 hours. Chill well.
  5. NOTE: Gefilte dish mavins use the "taste and spit method" for seasoning the raw fish. You don't want to ask. Some people will find this recipe too sweet - but the next year, at seder, they will beg for the recipe!