CLASSIC GEFILTE FISH

 Gefilte fish is one of those recipes where touch and taste are
essential ingredients.
 A basic recipe goes this way:"You put in this and add that." If you
don't want to
 taste the raw fish, add a bit more seasoning than you normally would.
What
 makes this recipe Galicianer (southern Polish) is the addition of
sugar. For some
 reason the farther south in Poland, the more sugar would be added. A
Lithuanian
 Jew would never sweeten with sugar but might add beets to the stock. I
have
 added ground carrot and parsnip to the fish, something that is done in
the
 Ukraine, because I like the slightly sweet taste and rougher texture.
If you want a
 darker broth, do not peel the onions and leave them whole.

 7 to 7 1/2 pounds whole carp, whitefish, and pike, filleted and ground*
 4 quarts cold water or to just cover
 3 teaspoons salt or to taste
 3 onions, peeled
 4 medium carrots, peeled
 2 tablespoons sugar or to taste
 1 small parsnip, chopped (optional)
 3 to 4 large eggs
 Freshly ground pepper to taste 1/2 cup cold water (approximately)
 1/3 cup matzah meal (approximately)

 *Ask your fishmonger to grind the fish. Ask him to reserve the tails,
fins, heads,
 and bones. Be sure he gives you the bones and trimmings. The more
whitefish
 you add, the softer your gefilte fish will be. 

 1. Place the reserved bones, skin, and fish heads in a wide, very large
saucepan
 with a cover. Add the water and 2 teaspoons of the salt and bring to a
boil.
 Remove the foam that accumulates.

 2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the
sugar and
 bring to a boil. Cover and simmer for about 20 minutes while the fish
mixture is
 being prepared.

 3. Place the ground fish in a bowl. In a food processor finely chop the
remaining
 onions, the remaining carrot, and the parsnip; or mince them by hand.
Add the
 chopped vegetables to the ground fish.

 4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper,
and the
 cold water, and mix thoroughly. Stir in enough matzah meal to make a
light, soft
 mixture into oval shapes, about 3 inches long. Take the last fish head
and stuff
 the cavity with the ground fish mixture.

 5. Remove from the saucepan the onions, skins, head, and bones and
return the
 stock to a simmer. Gently place the fish patties in the simmering fish
stock.
 Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while
the fish is
 cooking and add seasoning to taste. Shake the pot periodically so the
fish patties
 won't stick. When gefilte fish is cooked, remove from the water and
allow to
 cool for at least 15 minutes.

 6. Using a slotted spoon carefully remove the gefilte fish and arrange
on a platter.
 Strain some of the stock over the fish, saving the rest in a bowl.

 7. Slice the cooked carrots into rounds cut on a diagonal about 1/4
inch thick.
 Place a carrot round on top of each gefilte fish patty. Put the fish
head in the
 center and decorate the eyes with carrots. Chill until ready to serve.
Serve with a
 sprig of parsley and horseradish. 

 Yield: about 26 patties (P).
   
 Jewish Cooking in America
 Joan Nathan

