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1
Put the fish scraps in a large pot with 1 onion, the celery, bay leaves, peppercorns, and water to cover; bring to a boil, then reduce the heat to low.
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2
Peel the other onion, quarter it, and combine it with the fish fillets in a food processor.
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3
Pulse until coarsely chopped; do not over process.
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4
(You may have to do this in batches.)
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5
Add the eggs, one at a time, pulsing after each addition.
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6
Add the matzo meal and about 1/2 cup water and process for a few seconds; the mixture should be light, smooth, and almost fluffy.
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7
Add a little more water if it seems too dry.
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8
Season with salt and pepper.
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9
Drop the carrots into the simmering stock.
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10
With wet hands, shape the fish mixture into small ovals, about the size of eggs.
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11
Lower each one of them into the simmering stock; dont worry about crowding.
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12
Cover and adjust the heat so the mixture simmers; cook for about 1 1/2 hours, then turn off the heat and let the fish cool in the liquid.
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13
Use a slotted spoon to transfer the fish balls and the carrots to a platter.
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14
Raise the heat to high and reduce the stock, if necessary, to about 2 cups.
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15
Strain it over the fish balls, cover the platter, and refrigerate.
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16
Remove the fish from the refrigerator about 30 minutes before serving.
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17
Serve with a bit of the jelly, a few carrot pieces, and plenty of horseradish.
