Fish Cakes in Fish Broth (Stuffed Fish)

Name: Fish Cakes in Fish Broth
Ingredients: 2 1/2 cups of sweetfish fillets (carp, lago etc); heads, skin and bones of fish; 6 onions; 4 tablespoons of salt; two tablespoons of pepper; one tablespoon of cumin; 1/4 cup of cream crackers or matzot flour; 2 beaten eggs; 1/2 cup of cold water; 6 cups of hot water; two carrots, chopped

1
2 1/2 cups of sweetfish fillets (carp, lago etc)
2
heads, skin and bones of fish
3
6 onions
4
4 tablespoons of salt
5
two tablespoons of pepper
6
one tablespoon of cumin
7
1/4 cup of cream crackers or matzot flour
8
2 beaten eggs
9
1/2 cup of cold water
10
6 cups of hot water
11
two carrots, chopped

Ingredients

1
2 1/2 cups of sweetfish fillets (carp, lago etc)
2
heads, skin and bones of fish
3
6 onions
4
4 tablespoons of salt
5
two tablespoons of pepper
6
one tablespoon of cumin
7
1/4 cup of cream crackers or matzot flour
8
2 beaten eggs
9
1/2 cup of cold water
10
6 cups of hot water
11
two carrots, chopped

Directions

1
Grind the fish with two of the onions in a grinder
2
Place it in a wooden bowl and add two tablespoons of salt, one tablespoon of pepper or cumin, the crackers or flour, eggs, and cold water
3
Mix well to obtain a fine texture
4
Add the fish heads, skin, and bones to a deep pan
5
Chop the remaining onions into rings and add them along with hot water, remaining salt, pepper, and carrots
6
Let it simmer well
7
Shape the fish mixture into cakes of about 5 cm in diameter, taking care that your hands are moistened
8
Place the cakes in the pan with the broth
9
Cover and let it cook for 1 1/2 hours, stirring carefully every now and then
10
If desired, you can season it a bit more
11
Carefully remove the fish cakes from the pan
12
Strain the fish broth into a separate bowl
13
Serve well chilled
14
If desired, you can make the broth thicker by adding one tablespoon of gelatin to hot fish broth before refrigerating.