Gefilte Fish

Instructions

1. Prepare the fish mixture
   In a large bowl, combine the ground fish, 2 finely chopped onions, eggs, matzo meal, 1 tablespoon of oil, sugar, salt, and white pepper. Mix thoroughly until well blended and slightly sticky. Cover and refrigerate for 30 minutes to allow flavors to meld.
2. Prepare the cooking broth
   In a large pot, add the remaining oil and sauté the sliced onion until translucent. Add the carrots, celery, fish head and bones (if using), water or stock, and a teaspoon of salt. Bring to a boil, then reduce to a simmer.
3. Form the fish patties
   With wet hands, shape the chilled fish mixture into oval patties about 3 inches long and 2 inches wide. Gently lower each patty into the simmering broth. They will initially sink but will float as they cook.
4. Simmer the gefilte fish
   Once all patties are in the pot, cover partially and simmer on low heat for about 1.5 hours. Occasionally skim off any foam that rises to the surface. The fish should be firm and cooked through when done.
5. Cool and chill
   Remove the pot from heat and allow the fish to cool in the broth. Once at room temperature, transfer the pot to the refrigerator and chill for at least 4 hours or overnight for best results.
6. Serve the gefilte fish
   Carefully remove the chilled fish patties from the broth. Serve each patty with some of the jellied broth, a carrot slice, a dollop of horseradish, and a sprig of dill. The fish can be served cold directly from the refrigerator.