Fish Dumplings Food

WHITE-FISH STEW WITH DUMPLINGS

White-Fish Stew with Dumplings image

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

Ingredients

1 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
Kosher salt and freshly ground pepper
1/2 cup plus 2 tablespoons heavy cream
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
2 bottles (each 8 ounces) clam juice
1 teaspoon fresh thyme leaves
1 pound skinless cod or halibut fillets (3 to 4)
2 tablespoons chopped fresh parsley leaves

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

Fish Dumplings image

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

Ingredients

1 pound cod fillet, skin and bones removed
2 large eggs
2 to 3 tablespoons cornstarch
1 teaspoon fine sea salt
1 1/2 teaspoons freshly ground white pepper
2 cups whipped cream

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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