1. Place reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add water and 2 teaspoons of salt. Bring to a boil. Remove foam that accumulates.

2. Add 1 sliced onion in rounds and 3 of the carrots. Bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.

3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip. Add the chopped vegetables to the ground fish.

4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water. Mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long.

5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Place the fish patties in the simmering fish stock. Cover loosely. Simmer for 20 to 30 minutes. Add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When fish is cooked, remove and allow to cool for 15 minutes.

6. Remove the gefilte fish. Strain some of the stock over the fish, saving the rest in a bowl.

7. Slice and place carrots on top of each patty. Chill until ready to serve. Serve with a sprig of parsley and horseradish.

Yield: about 26 patties.

TJ’s can provide staff to cook, serve, clean up and even bartend your next event. Just call (214) 691-2369