1. Place the fish, half the chopped garlic, the ginger, chopped onion, eggs, lemon juice, and 1 teaspoon of the salt in a food processor. In pulse mode, finely chop (but do not puree).
2. Transfer the fish mixture to a large nonreactive bowl. Stir with a wooden spoon or rubber spatula until all the ingredients are well incorporated. Cover and refrigerate for at least two hours or overnight. (If the fish is not cold enough, it will not hold its shape when you mold it into balls. You can speed up the cooling process by putting the fish in the freezer. But be careful not to let it freeze.)
3. While the fish is chilling, in a large pot, heat the olive oil over medium-high heat. Add the sliced onion and remaining chopped garlic and sauté, stirring occasionally, until the onion is translucent, about three minutes.
4. Add the carrots and stir to coat with the oil. Add the fennel and stir until it is coated as well. Continue to sauté, stirring occasionally, until the fennel is soft and fragrant, about 10 minutes. Stir in the thyme, coriander, and the remaining one teaspoon salt. Add the wine, water, and bay leaf. Bring the liquid to a boil over high heat, reduce the heat to medium, and simmer, uncovered, for 45 minutes.
5. Remove the pot from the heat and let the broth cool slightly, about 15 minutes. Strain the broth through a fine-mesh sieve and reserve the vegetables from the broth in a covered container and refrigerate. Divide the strained broth between two large pots or deep-sided skillets.
6. Roll the chilled fish mixture into 10 to 12 balls and arrange them on a flat surface covered with wax paper. (If necessary, wet your hands occasionally with cold water to prevent sticking.) Bring the broth in the pots to a boil over high heat. Use a large spoon to gently lay the quenelles into the broth, dividing them between the two pots so that they have room to cook without touching each other. Reduce the heat to medium and if the quenelles are not completely submerged, spoon a little broth over the tops. Cover and braise (which means simply to cook in any liquid—in this case the vegetable broth) for 15 minutes.
7. Turn off the heat, uncover the pots, and let the quenelles cool slightly in the broth for 10 to 15 minutes. Transfer the fish and the broth together to a large covered container and refrigerate overnight or up to two days.