Directions

• Step 1
  Have the fish store grind together the fish, reserving the heads and bones for the stock.
• Step 2
  Peel and quarter 2 of the onions. Peel and thinly slice 1 of the carrots. Peel and finely chop remaining onion and carrots together; set aside.
• Step 3
  In a 6- or 7-quart slow cooker, pour in the water and add the reserved fish heads and bones along with the 2 quartered onions, the sliced carrot, celery, 2 teaspoons salt, 1⁄2 teaspoon black pepper, and 2 tablespoons sugar. Cover and cook on low for 2 hours. Occasionally skim off any scum that may form on top.
• Step 4
  Meanwhile, in a large bowl, combine ground fish with the finely chopped onion and carrots, along with remaining sugar, salt, and pepper. In a small bowl, lightly whisk the eggs and then mix into the fish mixture along with matzoh meal. Cover and refrigerate for at least 30 minutes.
• Step 5
  Strain the broth. Cover and refrigerate the sliced carrots. Discard remaining solids. Return broth to slow cooker and set on high until broth starts to simmer.
• Step 6
  With wet hands, take fish mixture and form 10 ovals. Carefully add to hot broth. Cover and reduce heat to low. Cook for 2 hours.
• Step 7
  Remove gefilte fish with a slotted spoon. Discard broth. Cover and refrigerate gefilte fish until ready to serve. Serve cold with the reserved sliced carrot, parsley, and lemon.