Gefilte Fish

Gather all ingredients and prepare your workspace. (5 minutes)

In a food processor, combine the salmon, red snapper, black cod, ling cod, 2 ½ onions, and 4 carrots. Pulse until finely ground, but not pureed. Transfer the mixture to a large bowl. (15 minutes)

Using a hand chopper or a large spoon, incorporate the eggs one at a time, mixing thoroughly after each addition. (10 minutes)

Add 1 ½ tablespoons sugar, 4 teaspoons salt, and white pepper. Continue to mix until very well blended, ensuring even distribution of seasonings. Gradually incorporate the ice water, a little at a time, maintaining a thick but workable consistency. (10 minutes)

Incorporate the matzo meal gradually, mixing until the mixture is thick enough to bind together and hold its shape when formed into a ball. If needed, add more matzo meal, 1 tablespoon at a time, until the desired consistency is achieved. (5 minutes)

Fill two large, heavy-bottomed stockpots halfway with water. Slice the remaining 1 raw onion and 1 carrot into each stockpot. Add fish skins, if using, for added flavor and richness. (10 minutes)

Divide 4 tablespoons sugar, paprika, and black pepper evenly between each pot. Season with additional salt to taste. Bring the stockpots to a boil over medium heat and let simmer for 10 minutes to allow the flavors to meld. (20 minutes)

With wet hands, gently shape the fish mixture into oval-shaped balls. Carefully drop the balls into the simmering stock, ensuring they are not overcrowded. (15 minutes)

Partially cover the stockpots and reduce the heat to medium-low. Gently simmer the gefilte fish for 2 hours, allowing them to cook through and develop their signature delicate texture. (120 minutes)

Remove the stockpots from the heat and let the gefilte fish rest in the hot broth for 10 minutes. This allows them to further absorb the flavors and retain their moisture. (10 minutes)

Carefully remove the gefilte fish balls from the stockpots and transfer them to serving containers. Strain the remaining stock through a fine-mesh sieve to remove any solids. Pour the strained stock over the gefilte fish balls, ensuring they are just barely covered. (15 minutes)

Allow the gefilte fish to cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the flavors to fully develop and the gefilte fish to firm up. (240 minutes)