| 1 | Have fishmonger skin, bone and fillet fish, reserving bones and heads for broth in which fish will be simmered. |
| 2 | For best results, the total net weight should be abt. |
| 3 | 2 ?lb. rinse bones and heads. |
| 4 | Put into wide enamel-lined heavy dutch oven. |
| 5 | Add 3 sliced onions, 4 sliced shallots, celery, carrots, parsnip, parsley, herbs and lemon zest. |
| 6 | Add wine and water. |
| 7 | Bring to a boil. |
| 8 | Reduce heat to simmering. |
| 9 | Cover and cool for 1 hr. |
| 10 | Using fine sieve, strain into lge. |
| 11 | Bowl. |
| 12 | Pick out some carrot slices and set aside. |
| 13 | Then press out juices from solids. |
| 14 | Discard solids. |
| 15 | Pour broth back into pot and set aside. |
| 16 | Cut remaining onion into 1 " pcs. |
| 17 | And shallots in half. |
| 18 | Place in food processor. |
| 19 | Rinse fish, and check for any remaining bones. |
| 20 | Cut fish in 2" pcs. |
| 21 | & add to processor with spices, parsley and ?the salt. |
| 22 | Process 30 sec. |
| 23 | Add 1 whole egg and 1 white. |
| 24 | Let stand while whipping remaining whites until firm peaks form. |
| 25 | Set aside. |
| 26 | With processor running, pour seltzer into machine. |
| 27 | Process 15 sec. |
| 28 | Scrape mixture into lge. |
| 29 | Bowl. |
| 30 | Sprinkle with 3 tb. matzo meal and blend. |
| 31 | Fold in beaten egg whites. |
| 32 | Cover and chill in freezer for 15 min. bring broth to boil. |
| 33 | Add remaining ?ts. |
| 34 | Salt. |
| 35 | Using moistened hands and moistened spoon, shape chilled mixture into 12 ovals, lowering them into the hot broth as they"re formed. |
| 36 | (if mixture doesn"t hold together sufficiently after chilling, add more matzo meal). |
| 37 | Reduce heat to steady slo-boil. |
| 38 | Cover and cook 45 min., spooning ovals with broth after they"ve cooked for 10 min. each pc. |
| 39 | Will puff up and rise to top. |
| 40 | Partially uncover and cool in pot for 30 min. add reserved carrots to broth. |
| 41 | Cover and regrigerate overnight; or carefully transfer each pc. |
| 42 | To container(s), pouring stock over all. |
| 43 | Tightly cover and refrigerate. |
| 44 | Broth will thicken when chilled. |
| 45 | If you prefer jelled broth, add 1 pkg. |
| 46 | Of pareve unflavored gelatine to boiling stock and dissolve granules before refrigerating. frances prince"s new jewish cuisin |
