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