Gefilte Fish

by Morgan Vierheller

3 lbs. assorted whitefish (cod, haddock, turbot, seabass, etc.)
3 medium onions
4 celery stalks
4 carrots
2 eggs
3/4 cup potato flour
2 cubes vegetable bouillon
2 lemons
4 cloves garlic
1/2 tsp. coriander
1/2 tsp. celery seed
1/2 tsp. dry mustard
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. chopped parsley
oil or butter for sautéing

Sauté 2 onions and minced garlic in cooking pot.
Stack celery and 3 carrots in pot and add water to cover.
Add 1 cut lemon and veggie broth and bring to boil.
Meanwhile, finely chop fish (this is easier if the fish is slightly frozen).
Grate in 1 onion and carrot, add salt, pepper, parsley, coriander, juice of 1 lemon, potato flour and eggs.
Mix well.
Drop spoonfuls into boiling broth.
Bring back to boil and then turn down to simmer.
Cook 45..60 min., covered.
Cool completely before removing, to retain shape.
Serve with broth.

—from our March 1994 Newsletter

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