Gefilte Fish from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman

Name: Gefilte Fish from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman
Ingredients: 3 pounds Whitefish scraps-skeletons, heads (gills removed), and skin; 2 large onions; 2 celery stalks, roughly chopped; 2 bay leaves; 1 tablespoon peppercorns; 3 pounds fillets of assorted fish, preferably freshwater, like carp, Whitefish, and pike, rinsed and patted dry; 3 eggs, lightly beaten; 3 tablespoons matzo or cracker meal; Salt and white (preferred) or black pepper to taste; About 3 cups carrot chunks; About ½ cup Creamy Horseradish Sauce, Sharp Horseradish Sauce, or prepared horseradish to taste

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Traditionally made with freshwater fish—carp, whitefish, and pike—this is just as good with fish from the sea. You can even mix in some darker fish, like bluefi

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Ingredients

3 pounds Whitefish scraps-skeletons, heads (gills removed), and skin
2 large onions
2 celery stalks, roughly chopped
2 bay leaves
1 tablespoon peppercorns
3 pounds fillets of assorted fish, preferably freshwater, like carp, Whitefish, and pike, rinsed and patted dry
3 eggs, lightly beaten
3 tablespoons matzo or cracker meal
Salt and white (preferred) or black pepper to taste
About 3 cups carrot chunks
About ½ cup Creamy Horseradish Sauce, Sharp Horseradish Sauce, or prepared horseradish to taste