Stock
· 4 stalks celery, cut into 3-inch pieces
· 3 medium onions, sliced (onion skin may also be added to the stock for flavor and color)
· 6 medium carrots, peeled and sliced on the bias
· 14 cups water
· Fish bones (and heads, if using)
· 2 Tablespoons kosher salt
· 1 teaspoon ground black pepper
· 2 Tablespoons sugar
· A sprinkling of paprika
Fish
· 7 pounds ground fish (5 pounds whitefish and 2 pounds pickerel, or similar)
· 2 medium onions, very finely chopped in the food processor
· 2 Tablespoons kosher salt
· 5-6 eggs, lightly beaten (Start with 5 and be ready to add another one later to achieve the right consistency.)
· 2 Tablespoons sugar
· ¾ – 1 cup Matzo meal (I measure out a cup and add gradually until correct consistency is reached.)
· ¾ cup water
· 1 teaspoon ground black pepper
· 2 medium carrots, finely grated
Put stock ingredients in a very large pot. Bring the stock to a boil while you prepare the fish. Reduce heat and let the stock simmer while you finish.
In a large bowl, preferably made of wood, add the fish and the remaining ingredients on the “Fish” list, stirring and chopping with a hand chopper as you go. Keep blending and chopping until the desired consistency is reached and there are no large chunks of fish, onion, or carrot. The mixture should hold together, but still be moist. Your arm will probably get sore.
With wet hands, form the fish into fat, oval-shaped patties. The end of a largish wooden spoon is useful for this, and keeps the size relatively uniform. Slide each patty carefully into the simmering stock. NOTE: Don’t crowd the fish balls; they will swell during cooking.
Cook slowly for about 2 hours. Allow fish to cool in pot for about 30 minutes, then transfer to a container. Strain the broth. Remove and save carrots for garnish. Discard other veggies and fish parts. Pour the strained broth over the fish. Store the fish and broth in a covered container in the refrigerator. It is best when made 2-3 days ahead.
Rehfwitz Recipes 