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1.
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Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover.
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Add the water and 2 teaspoons of the salt and bring to a boil.
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Remove the foam that accumulates.
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2.
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Slice 1 onion in rounds and add along with 3 of the carrots.
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Add the sugar and bring to a boil.
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Cover and simmer for about 20 minutes while the fish mixture is being prepared.
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3.
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Place the ground fish in a bowl.
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In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand.
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Add the chopped vegetables to the ground fish.
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4.
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Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly.
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Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long.
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Take the last fish head and stuff the cavity with the ground fish mixture.
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5.
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Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer.
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Gently place the fish patties in the simmering fish stock.
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Cover loosely and simmer for 20 to 30 minutes.
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Taste the liquid while the fish is cooking and add seasoning to taste.
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Shake the pot periodically so the fish patties won't stick.
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When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
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6.
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Using a slotted spoon carefully remove the gefilte fish and arrange on a platter.
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Strain some of the stock over the fish, saving the rest in a bowl.
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7.
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Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick.
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Place a carrot round on top of each gefilte fish patty.
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Put the fish head in the center and decorate the eyes with carrots.
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Chill until ready to serve.
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Serve with a sprig of parsley and horseradish.
