|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.
Serving size: Complete recipe
Calories 4142 Calories from Fat 1310
% Daily Value*
Total Fat 145 g223.7%
Saturated Fat 27.5 g137.4%
Trans Fat 0 g
Cholesterol 1921.1 mg640.4%
Sodium 6342.6 mg264.3%
Total Carbohydrates 74 g24.8%
Dietary Fiber 13 g52.1%
Sugars 32.4 g
Protein 600 g1200.4%
Vitamin A 469% Vitamin C 153.9%
Calcium 136.4% Iron 109.7%
*Based on a 2000 Calorie diet