Gefilte Fish with Peppers and Olives

Ingredients

• 1 cup white distilled vinegar (see Cook's Note)
• 1/2 cup sugar
• 1 tablespoon kosher salt
• 3 large carrots, peeled and sliced thin
• 1/2 cup olive oil
• 3 red bell peppers, diced
• 1 green bell pepper, diced
• 2 medium tomatoes, diced
• 1 yellow onion, diced
• 1 tablespoon kosher salt
• 1/4 cup tomato paste
• 2 tablespoons smoked sweet paprika
• 1 teaspoon hot paprika
• 1/4 cup sugar
• 1 tablespoon red wine vinegar
• 1/2 cup Spanish olives, chopped
• Olive oil, as needed
• 2 celery stalks, finely diced
• 1 red onion, finely diced
• 1 green pepper, finely diced
• 1 red bell pepper, finely diced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1 pound boneless skinless striped bass, preferably wild-caught, diced
• 1/2 cup matzo meal
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 2 large eggs, beaten
• Fresh lemon juice
• Olive oil
• 1/4 cup fresh dill
• 1/4 cup fresh cilantro leaves
• Pinch espelette pepper

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