Although I credit my favorite aunt with this recipe, it was really inspired by my mother and grandmother.
1 64-oz. jar gefilte fish, packed in jelly
2 small onions, peeled and quartered
2-3 carrots, peeled, and sliced in 1/4" circles.
- Remove fish from jar and set aside.
- Pour fish jelly into a 6-quart stockpot. Add onions and sliced carrots. Bring the jelly to a simmer, not a rolling boil.
- Add the fish balls to the pot. Cover and simmer 30 minutes. Remove fish from pot and chill on plates or platters.
- When the fish is completely cool, serve each fish ball on a lettuce leaf and top with a slice of cooked carrot.