Fish Dumplings Food
WHITE-FISH STEW WITH DUMPLINGS
This easy one-pot meal has you drop spoonfuls of biscuit dough on top of a simmering pot of delicate fish stew. The result is a comforting dinner ideal for shoulder season.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Whisk together 3/4 cup flour, baking powder, and 1/2 teaspoon salt. Stir in cream until dough is shaggy. In a medium pot, melt butter over medium heat. Add onion, celery, and carrots; season with salt and cook, stirring, until softened, 6 to 8 minutes.
- Add remaining 1/4 cup flour and cook, stirring, 1 minute. Stir in clam juice, 1 cup water, and thyme. Bring to a boil, then reduce heat and simmer until thickened slightly, about 5 minutes.
- Season fish with salt and pepper and add to broth. Drop heaping spoonfuls of dough into fish mixture. Cover and simmer until dumplings are cooked through, 15 to 18 minutes. Season to taste. Sprinkle with parsley; serve.
FISH DUMPLINGS
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. Homemade fish dumplings are an important part of Bergen Fish Soup. The goal is to make them as light as possible. The dumplings can also be served on their own, or with a dill-flavored béchamel sauce.
Provided by Andreas Viestad
Yield Makes 10 to 12 dumplings
Number Of Ingredients 6
Steps:
- Run the fish through a meat grinder twice; it should be very fine and smooth. (You can use a food processor, although it can be more difficult to get a smooth consistency that way.)
- In a large bowl, lightly beat the eggs. Add the cornstarch, salt, pepper, and fish and mix well. Gently fold the cream into the fish mixture, trying not to deflate cream.
- With a spoon, form the dumpling mixture into small balls.
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- Separate and wash the two types of pork. Mince. Wash the dried shell shrimps and mince after straining. Remove shells of water chestnuts, wash and cut into fine pieces. Wash and cut green onion stalks.
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- Take 2/3 pounds (300 grams) of eel meat without bones and tendons. Use back of knife to mince eel meat, then fling the minced eel onto the cutting board several times to increase its viscosity.
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- Start by making the dumpling dough. Add the all-purpose flour to the bowl of an electric mixer. With the mixer on low, slowly add the water. Run the mixer until the dough comes together into a smooth ball. 2 cups of water is a baseline. You may need less water in humid climates and more in drier climates/times of year (i.e. winter).
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- Take a spoon and scrape the fish meat a little bit at a time, discarding the tough membrane that’s left behind. Coarsely chop the fish (no need to make it into a paste-like texture at this stage). Add the fish to a large mixing bowl along with the rest of the filling ingredients. Whip in one direction using chopsticks or a wooden spoon for a good 5 minutes until the filling becomes gooey and sticky. Cover and marinate in the refrigerator for 15 minutes.
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