Servings: 0
Ingredients
- 4 pounds fish ground (any firm-fleshed fish, whitefish, pike, carp/trout) reserve the fish racks including heads
- 3 medium sweet onions quartered
- 3 carrots cut into 2” pieces
- 1 teaspoon black pepper
- 2 teaspoons kosher salt or to taste
- 2 teaspoons sugar
- 2 tablespoons matzo meal regular or gluten free up to 1/2 cup for desired consistency
- 2 eggs lightly beaten
- 1/2 cup ice water
- FOR THE STOCK
- 1 teaspoon kosher salt to taste
- 1 teaspoon black pepper
- 1/2 cup sugar optional
- 3 large carrots cut into 1/4 inch discs
- 2 stalks celery with leaves
- 1 large onion cut into quarters
- reserved fish bones and heads
- 3 quarts water
- additional salt and pepper to taste
Instructions
Stock Preparation
- Place the bones in mesh bags (to avoid having any bones in the fish).
- In a large stock pot, add the water, fish bones, salt, pepper, sugar, carrots, and onion. Bring the water to a boil and then reduce to simmer. Continue to simmer while preparing the fish.
Fish Preparation
- Place the fish in a large bowl.
- Grind the onions in a food processor until coarsely ground. Add the onions to the fish. Without cleaning the processor bowl, grind the carrots until coarsely ground. Add to the fish and onions.
- Mix in the black pepper, salt, sugar, matzo meal and eggs. If the mixture seems dry, add up to 1/2 cup ice water. Mix until thoroughly combined.
- Using a large ice cream scoop, scoop out fish mixture then shape into “football” shaped fish portions. Place each piece of shaped fish into the prepared stock.
- Bring the fish to a boil, then immediately reduce heat to low. Lightly cover the pot, leaving a steam vent. Cook the fish for 1 1/2 hours, then taste a cooked piece to determine if additional seasoning is required in the stock. Add necessary seasoning, then cook fish for an additional 1/2 hour.
- Remove fish, carrots and onions from the stock, and place in a large container or aluminum pans. Continue to simmer the stock until it is reduced by half. Pour the remaining stock over the fish.
- Allow the fish to cool, then refrigerate for at least 24 hours.
- Serve the chilled fish garnished with lettuce and fish carrots.
Notes
Ask your Harbor Fish Market fishmonger to fillet the fish for you and ask to keep the head-on racks.
Tried this recipe?Let us know how it was!