Gluten-Free Gefilte Fish
Yield: 24 gefilte fish

2 large carrots, cleaned
1 large yellow onion
2 pounds fish fillets (whitefish, haddock or cod)
2 eggs, beaten with water
1 cup finely crushed gluten-free matzo (we used Yehuda)
2 tablespoons sugar
1 tablespoon salt
1 teaspoon garlic powder
Cold water
8 cups fish stock

1. In a food processor, grind carrots and onion until finely ground. Remove from food processor and place in a mixing bowl. Place fish fillets in food processor and grind until fully ground. Add fish to the mixing bowl and combine with carrots and onion. Mix eggs in until ingredients are well combined.
2. In a separate bowl, combine crushed gluten-free matzo, sugar, salt and garlic powder. Mix these dry ingredients into the wet mixture of fish and vegetables. Cover bowl with plastic wrap and chill in the refrigerator for at least one hour.
3. Pour fish stock into a large pot and bring to a boil over medium-high heat. While stock is coming to a boil, wet hands with cold water and roll 3 tablespoons of the fish mixture at a time into ovals. Repeat until all of the mixture is used.
4. Drop gefilte fish into the boiling fish stock. Reduce heat to medium-low and cook uncovered for one hour. You may need to add additional water to the stock as the liquid evaporates.
   Remove from heat and cool to room temperature. Transfer gefilte fish and cooking liquid to a storage container and refrigerate for 2 hours before serving.

*photo by Elzbieta Sekowska