• 2 lb Buffalo Fish
• 1 lb Whitefish
• 1 med. onion
• 3 eggs, well beaten
• 2 tea. salt
• 1/4 tea. white pepper
• 1 tea. sugar
• 3 Tbls. matzo meal or cracker crumbs
• 1/3 cup water
• Broth
• Fish heads, skin, & bones
• 2 qts water
• 1 tea. salt
• 1/2 tea. pepper
• pinch of sugar
• 1 carrot, peeled & sliced.
• 1 med. onion

Add sliced carrots and the onion.

Meanwhile, grind the fish & onion in a food grinder twice using the fine blade or puree in food processor. Mix the remainder of ingredients in well. Form the fish mixture into balls or ovals.

Carefully place into the fish broth . Liquid should cover the fish, if not, add more water.

Cover and bring to a rapid boil.

Uncover and reduce heat.

Simmer for about 2 & 1/2 hours until the stock has been reduced to less than 1/2. Carefully remove the fish to a container with sides such as a 9 x 13 baking pan.

Strain the stock and pour over the fish. Add carrots as a garnish. Cool and refrigerate till stock gels.

Serve with horseradish!