6 lbs. whole fish (freshwater variety such as whitefish, carp, yellow pike) or 3 ½ lbs. filleted mixed fish.

1 large onion, minced
1 medium carrot, grated
1 tbsp. oil
2 tsp. sugar
Salt & pepper to taste
3 eggs
1 cup ice-cold water

Fillet the fish, saving bones, skin, and head for the stock. (If using filleted mixed fish, ask butcher or fishmonger for 1 small whole fish or several fish heads for the stock).

Chop fillets very fine or put through food grinder. Add the onion, grated carrot, oil, sugar, salt, and pepper to fish, blending well. Beat in eggs and cold water. Chill this mixture in refrigerator while preparing the stock, then form the mixture into balls, enclosing a small piece of carrot in each.

FISH STOCK

Place in a large kettle the reserved bones, skin, and head of fish along with 1 large onion, sliced, a diced carrot, 2 stalks of celery and 1 tablespoon of salt. Add 4 cups of water, bring to a boil and continue boiling for 5 to 10 minutes; simmer while preparing the fish balls. Remove skin, bones, and head from stock and discard them. Carefully drop fish balls into boiling stock, cook uncovered over low heat for 2 hours, adding 1 cup of cold water after the first hour. Cool slightly before removing fish balls to a bowl or platter. Stock may be strained over the balls and chilled. Serve either as an appetizer or entrée