Stuffed Fish (Filled Fish)

Cut the fish into fillets and reserve the heads and bones

Mash the fillets and one of the onions

Add the eggs, matzo meal, and seasonings

Mix well, stirring thoroughly

Let it rest for 1 hour

In another part, cook the fish heads and bones, remaining onions and carrots in 2 liters of water seasoned with salt and black pepper

Cook for 30 minutes until a strong and concentrated broth is obtained

Skim off the scum

With the moistened hands, shape flat patties: cook them, at low heat in the fish broth until the liquid has reduced to half, being careful not to let the patties fall apart

Let the patties cool down for an hour inside the fish broth

Remove and garnish with cooked carrots and pickled peppers

Serve hot or cold with beetroot and root vegetable sauce and chilled fish broth

Cool the broth in the refrigerator until it becomes firm

Dishes served 6 ways.