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Gefilte Fish

Basic Fish Broth:
2 carrots, peeled
3 onions, sliced
6 to 8 cups water
Fish bones and heads, optional
2 teaspoons salt
½ teaspoon pepper
1 teaspoon sugar, optional

Fish :
3 pounds ground whitefish, or 2 pounds ground whitefish and 1 pound ground pike
4 medium onions
2 carrots
2 stalks celery
3 to 5 teaspoons sugar
5 teaspoons salt
1 teaspoon pepper
½ cup matzah meal
4 eggs, beaten
directions
Slice carrots in half and separate onions into rings. Place in 8 quart pot with water, bones (if using) and seasonings. Bring to boil, lower flame, and allow to cook for a few minutes.

While water is coming to a boil, prepare fish mixture. Place fish in a large mixing bowl. Finely grate onions, carrots and celery. Add seasonings and matzah meal. Mix together. Add the eggs and mix well.

Shape: Wet hands and fill palm with fish mixture. Roll in hand until smooth, shape into round or oval balls. Place in pot only when sauce has come to rapid boil. Lower balls into pot, leaving a little space between balls. After all balls have been placed in sauce, lower flame and cook covered on medium heat for 1 to 1 ½ hours. Check water level and seasonings after 1 hour, adjust if necessary. Allow fish to cool before removing from pot.