3 lbs. of ground, raw fish of three kinds: approximately 1 pound each of buffle (buffle is a type of mullet), white fish, and pike. Some people substitute carp for the buffle, though we prefer to use the buffle. (This will be about 6 pounds of fish including bones and heads.)
Save the heads, skin, and bones for later use.
1 large white onion, ground
3 tablespoons matzah meal
3 large carrots, peeled and cut into carrot "logs" about 2-3 inches each.
paprika to taste (about 1 teaspoon) - just enough so that the fish does not look "white"
2 teaspoons of salt
teaspoon of white pepper (black is also okay)
cup of ice water
Spread all the fish parts - heads, skin, and bones - evenly across the bottom of the pot.
Slice the onions horizontally into -inch or slightly thicker slices.
Spread the onions over the fish so that they cover all the fish. If necessary, add another onion.
Add the salt, pepper, and paprika.
Gently cover with cold water until the water comes to slightly less than halfway up the side of the pot.
Bring to a boil and maintain on a low boil as you place the pieces of ground fish into the pot.