Have your fishmonger remove the heads and bones from enough fish to yield five pounds of white fish, pike and carp. Rinse the heads and bones thoroughly and set them aside for the broth.

Grind the fish and onion using a hand grinder or food processor. Place in a large bowl and add eggs, salt, pepper, sugar, and matzo meal. Gradually add in water and stir. Slowly add in matzo meal and stir until well blended. Add more seasonings and water if needed.

Knead mixture with hands until firm enough to form oval balls that hold their shape at approximately 3 inches in length. Make the fish balls and set aside.

Place fish heads and tails in a large stock pot or Dutch oven with 2 quarts of water. Add salt, pepper and pinch of sugar.

Boil uncovered for 30 minutes.

Remove solids and strain and return liquid to pot. Add sliced carrots and onion.

Carefully place the fish into the broth. The liquid should cover the fish. If not, add more water.

Cover and bring to a boil. Uncover, reduce heat, and simmer for approximately 2 1/2 hours or until the stock has been reduced to less than half.

Gently remove the gefilte fish and place in a large glass pan with sides (like a 9 x 13 glass baking pan).

Strain the stock and pour over the fish. Cool and refrigerate until the stock gels.

Serve with horseradish, sliced carrots, matzoh, and enjoy!