Ingredients
- 1 kg (2 lb) firm white fish fillets (eg. cod, redfish, pike, haddock), with skin and bones
- 2 sticks celery, chopped
- 2 onions, chopped
- 2 carrots, sliced
- 1 tablespoon chopped fresh parsley
- 2 tablespoons ground almonds
- 2 eggs, beaten
- matzo meal
Method
1. Remove the skin and bones from the fish and place the skin and bones in a large pan with the celery, half the onion and half the carrot. Add 3 cups (750 ml/24 fl oz) water, bring to the boil and simmer for 20 minutes. Strain the stock.
2. Chop the fish roughly and combine in a food processor with the remaining onion and parsley. Process until fine, add the ground almonds, eggs, a little salt and pepper and sufficient matzo meal to bind. The amount of matzo meal will vary according to the texture of the fish. Roll the mixture into 8 balls with floured hands.
3. Simmer the remaining sliced carrot in the fish stock for 10 minutes, then remove. Add the fish balls to the stock, cover and simmer gently for 1 hour. Remove the fish balls with a slotted spoon and place on a serving plate. Top each with a slice of carrot.
4. Strain the fish stock and spoon a little over each fish ball.
