3 kg of Carpa or Pescada
1 whole onion
2 chopped onions
2 tablespoons of butter, margarine, or oil
2 eggs
1/2 tablespoon of salt
2 tablespoons of matzo meal
2 tablespoons of cold water
to taste with salt and black pepper
3 carrots
3 kg of Carpa or Pescada
1 whole onion
2 chopped onions
2 tablespoons of butter, margarine, or oil
2 eggs
1/2 tablespoon of salt
2 tablespoons of matzo meal
2 tablespoons of cold water
to taste with salt and black pepper
3 carrots
Cook the fish in a fish market that will cut it into fillets and remove the heads and bones
Place the head and bones, 2 liters of water, salt, and black pepper in a pot
Bring to a medium heat and let cook
While this is cooking, pass the fish fillets through a meat grinder or food processor with the whole onion
Drepan the chopped onions in butter or oil
Mix the ground fish with the onion, eggs, salt, matzo meal, cold water, and black pepper to taste
Mix well and shape into slightly flattened balls
Place the balls in the pot with the bones along with the sliced carrots
Cook for 2 hours, being careful not to let the balls fall apart
Remove the balls with a slotted spoon
Arrange on a platter and refrigerate
Ladle the broth and refrigerate it as well to gelatinize
Serving the balls garnished with jellied broth cubes, sauce, lime wedges, and beetroot with strong root, 25 balls.
