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Ingredients

• 2 quarts fish stock
• 1 medium yellow onion, large dice
• 1/2 medium carrot, peeled and large dice (about 1/3 cup)
• 1/2 medium parsnip, peeled and large dice (about 1/3 cup)
• 2 1/2 pounds skinned, mixed, white mild-flavored fish fillets (such as cod, halibut, pike, or grouper), pin bones removed
• 1/3 cup matzo meal
• 3 large eggs, lightly beaten
• 1 teaspoon packed finely grated lemon zest (from about 1 medium lemon)
• 3 tablespoons freshly squeezed lemon juice
• 4 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• Dill-Horseradish Mayonnaise, for serving (optional)
• Beet Horseradish, for serving (optional)

Description

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