For the fish patties:

• 1 pound red snapper fillets, skinned and deboned
• 1 pound flounder fillets, skinned and deboned
• ½ white onion, quartered
• 2 carrots, peeled and roughly chopped
• 3 eggs
• ½ cup matzo meal
• 2 teaspoons kosher salt
• ½ teaspoon ground white pepper

For the sauce:

• 3 tablespoons safflower or corn oil
• ½ cup white onion, chopped
• 1  28-ounce can crushed tomatoes
• 3 cups fish broth or water
• 2 tablespoons ketchup
• 1 teaspoon kosher salt
• ¼ teaspoon ground white pepper
• 1 cup manzanilla olives stuffed with pimientos, sliced
• 8 pepperoncini peppers in vinegar brine
• 2 tablespoons capers

For the stock:

• 1 whole chicken, approximately 5 to 6 pounds
• 1 ½ medium white onions, peeled and quartered
• 2 large cloves garlic, peeled
• 2 large carrots, peeled and cut in half
• 1 serrano chile, sliced from tip to stem end with seeds
• 2 bay leaves
• 6 stems cilantro
• 1 leek, split lengthwise and sliced
• 3 celery stalks, cut into large chunks
• 1 teaspoon dried thyme
• 5 to 6 white peppercorns
• 4 quarts water
• sea salt to taste

For the matzoh balls:

• 1 ¼  cups matzoh meal
• 2 ½  teaspoons kosher salt
• fresh ground pepper to taste
• ½  teaspoon baking powder
• ½  teaspoon baking soda
• 5 large eggs, 3 separated
• ¼  cup schmaltz, bone marrow or vegetable oil
• ¼  cup minced onion
• 1 tablespoon vegetable

For serving

• 1 small one onion, finely chopped
• 2 serrano or 1 jalapeño chile, finely chopped
• 1 cup cilantro, chopped
• 1 to 2 avocados, diced
• 3 to 4 limes, cut in wedges

For the cake:

• 12 tablespoons (1 ½ sticks) unsalted butter or nondairy butter, cut into small pieces, plus 1 teaspoon for the pan 
• 1 cup plus 1 tablespoon sugar
• 6 medium dried chipotle chiles 
• 10 ounces high-quality semisweet chocolate, finely chopped
• 6 tablespoons fresh orange juice
• 4 large eggs
• 1 ½ tablespoons cornstarch or almond flour
• Pinch of kosher salt

For the tomatillo sauce:

• 1 pound tomatillos, husks removed, rinsed and coarsely chopped
• 1 vanilla bean, split lengthwise
• 8 ounces piloncillo (see headnote)
• ¼ cup sugar
• ⅓ cup water
• 1 small cinnamon stick

• 1 cup honey
• 1 shallot, minced
• 3 celery stalks, minced
• 2 honeycrisp apples, peeled and diced
• 1 asian pear, diced
• 2 teaspoons fresh oregano, chopped (about 2 sprigs)
• ½ cup red wine vinegar
• 1 cup fresh squeezed orange juice, separated (about 3 medium oranges)
• 1 tablespoon + 1 teaspoon
• fresh horseradish, grated