1 1/2 kg of fish (preferably two or three types)
4 cups of water
2 tablespoons of salt
1/2 tablespoon of pepper
1 tablespoon of onion powder
2 tablespoons of cornstarch
2 slices of white bread, dried
2 eggs
3 large onions
1 sausage
2 sliced carrots
1 1/2 kg of fish (preferably two or three types)
4 cups of water
2 tablespoons of salt
1/2 tablespoon of pepper
1 tablespoon of onion powder
2 tablespoons of cornstarch
2 slices of white bread, dried
2 eggs
3 large onions
1 sausage
2 sliced carrots
Remove the fish flesh
Place the head, bones, and skin at the bottom of a pot with half the water, half the salt, pepper, and onion powder, and let it cook while you grind the fish along with the onion, bread, and sausage
Grind the mixture twice for better results
Add the eggs and remaining water, as well as salt, pepper, and onion powder
Shape into balls or thick slices
Garnish each one with a carrot slice
Chop three onions and place them at the bottom of the pot over the fish heads, etc., inside the broth
Cover the pot and let it simmer rapidly
Reduce heat and cook the fish slowly for at least 1 hour
Remove the fish from the pot
Let the broth cool and strain it over the fish
Serve cold with root beer and pickles.
