Polish Style

Broth:

Fish Bones from fish store

2-3 Carrots

2 celery ribs

2-3 small onions

2-3 teaspoons salt

1/3 cup sugar

Gefilte Fish:

1 pound dore, ground

1/2 pound whitefish, ground

1/2 pound pike, ground

2 eggs

l medium minced onion

l large minced carrot

l stalk minced celery

1/3 cup matzo meal, about

1 cup ice water, about

2 1/2 tsp. salt

1/2 - 3/4 tsp. black pepper

1/2 - 3/4 cup sugar

Broth:

Water to cover fish bones, plus about 1/3 cup sugar, 2-3 teaspoons salt, celery, carrots, and two to three small quartered onions

Mince fish (even though it is ground) with a hand mincer or in food processor to make fluffier, adding in about 1/4 cup ice water as you do this. Make sure fish is minced well, then proceed to mix in remaining ingredients as for making hamburgers, adding a bit more ice water in small amounts to fluff up fish if it looks too pasty. (Again, this can be done in a food processor or by using an old fashioned chopper (a double bladed thing with a wood handle - still avail. in kitchen stores, called a "hoch masser" in Yiddish - transliteral spelling).

If mixture is very loose, add more matzoh meal (but chilling will help). Chill, for easier handling, then shape into balls, using wet hands (re-dip as necessary) to form balls.

Bring broth to a boil, lower to simmer. Add fish balls and simmer coverer for 2 hours. Chill well.