1. Place all the stock ingredients in a large kettle with a cover. Bring to a boil, then partially cover and reduce the heat to a simmer. While waiting for the pot to boil, begin preparing the fish. 2. In a wooden bowl, add to the ground-up fish all the other ingredients listed under Fish, carefully chopping very fine and blending. You can also use the grinder on a mixer. Wet your hands and form the fish into fat, oval-shaped patties, carefully sliding each into the simmering stock. 3. Simmer over a low flame slowly for 20 to 30 minutes or for 2 hours. Allow to cool in the pot and carefully remove all the patties, placing them on a platter. After the fish has been removed, strain off the cooking liquid. This stock should then jell when chilled; if it does not, simply add a package of unflavored gelatin, following instructions on the package. 4. Serve the chilled gefilte fish with the jellied fish stock, horseradish, and of course the carrots.