For the court bouillon (cooking broth):

• 4 quarts water
• ½ bunch fresh thyme
• ½ bunch fresh flat leaf parsley
• ¼ tsp whole black peppercorns
• ¼ tsp whole fennel seeds
• 2 ½ cups dry white wine
• 1 medium onion, thinly sliced
• 1 medium carrot, peeled and sliced into ¼-inch rounds
• ½ lemon, cut into ¼-inch slices
• 2 bay leaves
• 1 Tbsp coarse salt

For the fish:

• 1 ½ lb skinless filleted halibut
• 1 ½ lb skinless filleted salmon
• 2 medium onions, grated (about 1 cup)
• 2 medium carrots, peeled and finely grated (about ½ cup)
• finely grated zest of 1 organic lemon
• 1 Tbsp minced celery or minced fennel fronds
• 3 extra-large eggs
• 6 Tbsp matzah meal
• 6 Tbsp water
• 1–3 Tbsp sugar
• 1 ½ Tbsp kosher salt
• 1 tsp freshly ground black pepper