Wet hands and form a small ball with about 1 tablespoon of the fish mixture. Place in pot, cover and cook about 10 minutes. Allow to cool 1 minute, then taste. Adjust seasonings to taste. Gefilte fish should be slightly spongy with sweet and lightly peppery taste. When seasonings are adjusted properly, with wet hands form about 1/2 cup fish mixture into slightly elongated shape. Lower fish ball into simmering stock. Repeat with remaining mixture, dividing between 2 pots. If necessary, add water to stock. Spread 1/2 carrots and 1/2 remaining celery over fish. Sprinkle with paprika and pepper. Repeat in second pot with remaining carrots, celery, paprika and pepper. Bring both pots to boil. Reduce heat and simmer, covered, 30 minutes. Remove from heat without lifting lids. Allow to stand, covered, another 30 minutes. Serve warm or cold with warm fish stock and horseradish. Separate fish from stock before refrigerating. Gefilte fish may be reheated in stock. Makes 40 gefilte fish balls. Each ball contains about: 163 cal.; 480 mg sodium; 90 mg cholesterol; 5 g fat; 13 g carbo.; 19 g protein; 0.21 g fiber. Posted to JEWISH-FOOD digest V97 #045 From: Mimi & JB Hiller Date: Sun, 06 Oct 1996 11:50:14 -0700