Ruth Messinger's Gefilte Fish

Preparation

1. Step 1

   Combine the fish bones, skin and heads in a 10-quart or larger stock pot. Add half of the onions and carrots and all the celery.

2. Step 2

   Place the fish fillets in a food processor and pulse until coarsely ground (you may have to do this in batches). Set aside.

3. Step 3

   Put the remaining onions and carrots in the food processor and chop medium fine. Mix with the ground fish by hand.

4. Step 4

   Soak the matzohs in the seltzer for 5 minutes, then squeeze dry and crumble. Add the matzohs, whole eggs, egg yolks and half the salt and all the pepper to the ground fish mixture.

5. Step 5

   Lightly shape the fish mixture into balls 2 to 2½ inches in diameter. If the balls will not hold their shape or if mixture feels too sticky, add matzo meal until it is the consistency of meatballs.

6. Step 6

   Place the balls in the pot on top of the bones and vegetables. They can be in a double layer. Add cold water to cover the fish balls almost completely. Add lemon juice and remaining salt. Bring to a boil; reduce heat and simmer uncovered for 1½ to 2 hours, or until the balls are solid and the liquid has been reduced by half. Frequently baste any uncovered balls as they cook.

7. Step 7

   Remove fish balls with slotted spoon. Place on a platter and wrap with plastic wrap and refrigerate.

8. Step 8

   Let broth simmer to reduce again by half. Cool; strain and pour a light layer over the fish balls. Chill. Broth will gel. Serve with fresh horseradish (recipe below).