|Cracker meal||2 Teaspoon|
|Fish stock||3 Quart|
|Carrots||2 , cut in 1/2-inch slices|
Filet fish, but retain the heads and vertebrae.
Salt the fish and refrigerate while you make the stock.
Combine the fish heads and vertebrae with 2 chopped onions, a little salt and pepper, and cover with water.
Bring stock to a boil and simmer gently for 15-20 minutes.
Put the fish and 2 additional onions through a food chopper, and grind them finely.
To this mixture add the eggs, sugar, salt and pepper.
Add cracker meal, and chop until the mixture is thoroughly blended.
Shape into balls 2-3 inches in diameter.
Immerse the balls in the boiling stock (add water to cover if necessary) and cook, covered, for about 2 1/2 hours, until the fish turns white and doubles in size.
Add carrots to the pot 30 minutes before the fish balls are finished.