Step 1

For the court bouillon (cooking broth), fill a stockpot with the water. Place the thyme, parsley, peppercorns and fennel seeds in a small piece of cheesecloth, knot to enclose, and add to the stockpot. Add the wine, onion, carrot, lemon, bay leaves and salt.

Step 2

Cover the pot and bring to a simmer over medium-low heat. Remove the lid, and simmer gently for 30 minutes. Remove and discard the cheesecloth package.

Step 3

For the fish, cut the fillets into 1-inch pieces. Working in batches, pulse the fish in a food processor until roughly ground.

Step 4

Place the ground fish in a large bowl and add the onions, carrots, zest, celery or fennel fronds, eggs, matzah meal, water, sugar (to taste), salt and pepper. Mix until just combined. Chill in the refrigerator for 30 minutes.

Step 5

Fill a medium bowl with ice water. Wetting your hands in the water as you work, form ½-cup portions (3 to 4 ounces each) of the fish mixture into ovals or round balls. Bring the court bouillon to a gentle simmer.

Step 6

Add enough fish cakes to make one layer in the pot and poach until the fish turns opaque and its shape is set, about 3 minutes. Add the rest. Simmer, continuing to poach the fish until cooked through, 30 minutes.

Step 7

Remove the pan from the heat and allow the gefilte fish to cool in the bouillon, about 20 minutes.

Step 8

Remove the fish from the bouillon and transfer to a storage container. Ladle 2 Tbsp bouillon over the fish, cover the container and chill. Serve with your favorite horseradish.