Place carrots, onions, water, salt, and pepper in a 4-quart soup pot, cover, and bring to a boil.

Rinse frozen gefilte fish loaf under water to remove label, but do not remove parchment wrapper.

When water boils, add fish and return to boil; immediately lower heat to simmer.Simmer, uncovered, for 2 hours

Drain in colander, transfer fish to sealable container and remove parchment paper by unrolling. Add carrots and onions to container.

Cover and refrigerate until cold, at least 4 hours.

Serve sliced with carrots and onions as a garnish.

Recipe courtesy of Quick & Kosher: Recipes from the Bride Who Knew Nothing by Jamie Geller (Feldheim 2007).