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Zamosc Gefilte Fish

Name: Zamosc Gefilte Fish
Cuisine: jewish
Ingredients: 3 pounds carp (meat); 1 1/2 pounds whitefish, pickerel, or rockfish (meat); 1 1/2 pounds yellow pike or buffel (meat); 6 onions; 2 tablespoons salt, or to taste; 6 eggs; 3 tablespoons sugar; 1 /2–1 cup matzah meal; 3/4 cup water; 1 teaspoon almond extract or 1/4 cup ground almonds (optional); 1 1/4 teaspoons pepper; Horseradish (bottled or fresh); 4 stalks celery, cut in 4-inch slices; 3 onions, sliced; 6 carrots, sliced on the bias; 8 cups water, or enough to cover bones with 1 inch to spare (use less rather than more); Bones of fish (and heads, if desired); 1 tablespoon salt; 1/2 tablespoon freshly ground pepper; 1 tablespoon sugar

A small grocery run gets this on the table.

Ingredients

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directions

1.
1. Place all the stock ingredients in a large kettle with a cover. Bring to a boil, then partially cover and reduce the heat to a simmer. While waiting for the pot to boil, begin preparing the fish.
2.
2. In a wooden bowl, add to the ground-up fish all the other ingredients listed under Fish, carefully chopping very fine and blending. You can also use the grinder on a mixer. Wet your hands and form the fish into fat, oval-shaped patties, carefully sliding each into the simmering stock.
3.
3. Simmer over a low flame slowly for 20 to 30 minutes or for 2 hours. Allow to cool in the pot and carefully remove all the patties, placing them on a platter.
4.
After the fish has been removed, strain off the cooking liquid. This stock should then jell when chilled; if it does not, simply add a package of unflavored gelatin, following instructions on the package.
5.
4. Serve the chilled gefilte fish with the jellied fish stock, horseradish, and of course the carrots.

Recipes sourced from Epicurious.com.

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