| • | Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover.
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| • | Add the 4 cups water and 2 tsp of the salt and bring to a boil. Remove the foam that accumulates.
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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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| • | Place the grinded 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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| • | 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 grinded fish mixture.
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| • | Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock.
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| • | Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste.
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| • | Shake the pot periodically so that fish patties don't stick.
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| • | Garnish fish patties with carrots.
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| • | Gefilte fish is ready. |
