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Export 16 ingredients for grocery delivery
Step 2
Fillet and debone all fish, reserving heads and bones. Grind fillets (see tips).
Step 3
In a large stock pot, combine all stock ingredients along with reserved fish heads and bones. Bring to a boil and then let simmer for several hours, until reduced by one third. Strain and store for later use.
Step 4
Roughly chop dill and parsley.
Step 5
Place onion in the food processor and process until liquid in consistency. Add the herbs; pulse to combine.
Step 6
In a large bowl, mix together the 3 types of fish. Add herb and onion mixture.
Step 7
In a separate bowl, whisk together eggs and water; add to fish mixture.
Step 8
Sprinkle in matzo meal and season with salt and pepper.
Step 9
Bring strained stock back to a simmer.
Step 10
With a wet hand, create small balls from the fish mixture. Drop them into stock. Wait for the balls to float to the surface and cook for 3 minutes (time recommended for a 1½-ounce ball).
Step 11
Taste and season with lemon juice, salt, and pepper.
Step 12
Serve with herb sauce and/or horseradish. Contributed by: Jenn Felmley
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