Lindsey Hirsch’s Family Gefilte Fish for Passover

Prepare roasting pots or soup pots with celery stalks, thickly sliced onions, carrots and fish bones with heads. You may choose to cover all with cheesecloth, but this is optional. Add water just to cover.  

Grind fish together with onions in electric grinder attachment on mix master. Mix in eggs and matzoh meal, plus salt, pepper, and sugar to taste.  

Dipping hands in cold water, gently form fish balls to size of your liking. Place fish balls in a single layer on top of cheesecloth, or directly on top of bones and vegetables, but not too crowded. Gently add water down the sides of the pot to cover fish balls. Add salt, pepper and sugar to water to taste.  

Bring to a slow boil and cook covered with lid for 1-1.5 hours. Cool in the pot. Remove when cool, place in a Tupperware container with carrot slice on top of each piece. Refrigerate until ready to plate for service. (Note: 1 pound net of fish filet yields 8-10 fish balls.)