How to cook a delicious traditional gefilte fish

Step 1 : To start, inspect the fish heads and bones, removing entrails and gills if necessary, and rinse thoroughly with cold water.

Step 2 : Then, place the heads and bones in a large pot, cover with cold water; bring to a boil and simmer over medium heat until a clear broth is obtained.

Step 3 : Reserve this broth for cooking the fish balls and carrots.

Step 4 : Meanwhile, finely chop another onion and cook it in a skillet with a little oil until transparent and soft.

Step 5 : Allow the cooked onion to cool.

Step 6 : Meanwhile, clean the ground fish meat, removing any bones or scales.

Step 7 : In a large bowl, mix the fish with the cooked onion, breadcrumbs, eggs, salt, sugar, pepper, and the remaining chopped onion.

Step 8 : The mixture should be sticky and homogeneous, so let it rest in the refrigerator for about 30 minutes.

Step 9 : Then, strain the fish broth to remove solids and return it to the pot; heat almost to boiling and add sliced carrots.

Step 10 : Using two spoons, form balls with the fish mixture and gently introduce them into the simmering broth to prevent sticking.

Step 11 : Cook these balls for approximately 10 to 15 minutes until firm and cooked through.

Step 12 : Finally, adjust the broth's flavor with salt and a little sugar.

Step 13 : Turn off the heat and let the balls cool either in the broth or in the refrigerator.

Step 14 : To serve, garnish with fresh herbs and accompany with spicy horseradish and cooked carrots.

Step 15 : Gefilte fish can be served cold or slightly warm, making it a perfect dish for festivities or family gatherings, with an authentic flavor and a special touch.