Ingredients:

• 1-1/2 pounds whitefish fillets;
• 1-1/2 pounds pike fillets;
• 4 medium sweet onions, peeled and diced (about 2 pounds);
• 3 tablespoons vegetable or canola oil;
• 4 large eggs;
• 2 cups cold water;
• 6 tablespoons matzoh meal;
• 1 tablespoon salt or to taste;
• 2 teaspoons ground white pepper;
• 2 tablespoons sugar;
• 2 large carrots, peeled and grated;
• Parsley for garnish.

Method: Preheat oven to 325°F. Spray a 12-cup bundt pan with vegetable oil. Place whitefish and pike fillets in the bowl of a food processor, pulse to a fine grind, but do not puree. Gently saute the sweet onion in the oil until translucent. Let cool to room temperature. Combine fish, onion, eggs, water, matzoh meal, salt, pepper, carrot and sugar on medium speed with an electric mixer for about 15 minutes. Pour into prepared bundt pan. Bake for 1 hour. Remove, cover with aluminum foil and bake an additional 1 hour or until center is solid. When done, let cool on a rack or trivet for 5 minutes, then invert gelfilte fish onto a serving platter. Refrigerate 4 hours or overnight.