EASY GEFILTE FISH

Making gefilte fish used to be a lot of work. I remember my grandfather and my mother chopping fish in a round wooden bowl with a small square knife; it seemed to take forever to get the fish fine enough. Today, making gefilte fish is quick and easy using filleted fish and grinding it in the food processor, or even using ready-ground fish. The mixture will be ready in a few minutes. Use whatever fish you like.

Classic recipes call for cooking the fish balls in stock made from the fish bones. If you don’t have fish stock already made and want a quickly made broth, just cook onions and carrots in water with powdered parve "chicken-flavored" broth. Use this vegetable broth to cook the gefilte fish. Serve gefilte fish balls cold, garnished with carrot slices and accompanied by red horseradish.

1 kg fish fillets, preferably of two or more types of fish like halibut, sole, and cod
1 large egg
2 large egg whites
2 onions, finely chopped
2 tsp. salt
1/2 tsp. ground pepper
5 tsp. matza meal
1 small carrot, peeled and coarsely grated
2 large carrots, peeled and sliced
4 cups Quick Fish Stock (see next recipe)

Check fish fillets and remove any bones. Lightly beat egg with egg whites. Grind half the fish in a food processor until very fine. Add half the egg mixture, half the chopped onion, 1 tsp. salt and 1/4 tsp. pepper. Transfer to a large bowl. Process remaining fish with remaining egg mixture, onion, salt and pepper. Add to bowl. Add matza meal and grated carrot and mix well.

In a large, deep saucepan or pot bring fish stock to a simmer. Add sliced carrots. Season lightly with salt.

With moistened hands, shape fish mixture into ovals or balls, using about 1/4 cup mixture for each one. Carefully drop fish balls into simmering stock. Return to a simmer, cover and cook over low heat about 1 hour. Let cool in broth. Refrigerate for 4 hours or overnight before serving.

To serve, garnish each fish ball with a carrot slice from the broth. Makes 9 or 10 servings.

QUICK FISH STOCK

Although classic fish stock contains sauteed onions and herbs, this simple version is used for Mediterranean style fish soups because they already have enough vegetable and herb flavorings. Use heads, tails, and bones of any fish except strong-flavored ones like tuna and mackerel. 500 gr. fish bones or fish pieces for chowder 6 cups water

Rinse fish bones or pieces and put in a large saucepan. Add water and bring to a boil; skim off foam. Simmer uncovered over low heat, skimming occasionally, 15 to 20 minutes. Strain into a bowl. Makes 41/2 to 5 cups.