The stock:
1 pound of large carrots
2 large onions quartered
1/2 bunch parsley
salt
pepper
Set to boil in a large soup pot
The Fish dumplings:
3 pounds whitefish fillets skinned
3 pounds tilapia filets
1 large onion
4 eggs
1 cup matzo meal (maybe more - maybe less)
salt
pepper
With large knife, hand chop the fish until a nice chunky mince.
Chop onion until fine. in a large bowl mix by hand until smooth.
mix eggs in a separate bowl, pour in with fish, thorougly hand mix.
While mixing fish onion egg, hand shake the matzo meal in so that it is thoroughly distributed. Continue mixing and add salt and pepper to taste.
Chill for half an hour.
Wet hands - form little loaves, and with a slotted spoon add the fish dumplings to the stock. Cook with the lid on the pot for 2 hours - a gentle boil.
Chill overnight.
Serve with a piece of the cooked carrot and a little of the stock with white or red horseradish.
So you might ask - what's modern about this ?
First - no fish stock, just a simple vegetable stock.
Radically cuts down on the stink factor not spending a day boiling fish heads.
Second - Tilapia and whitefish. No trout, no pike, no carp.
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