Fish Soup With Fish Dumplings

Recipe By:
Amoria.Pie
  • Currently 5.0/5 Stars.
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  • Total Time 105 min Ico-add
  • Yield 8 Servings
  • Level Medium

A great Scandinavian dish made with Cod from the town of Bergen, thick and hearty, just the thing for cold winter night.
 

Ingredients

  • 4 pounds bones, heads, and trimmings of cod or other nonfatty fish
  • 3 quarts water
  • 1 pound leeks, washed and chopped
  • 1/2 pound parsnips, peeled and coarsely chopped, plus 1/4 pound parsnips, peeled and diced
  • 3 stalks celery with leaves, coarsely chopped
  • 1/2 cup firmly packed, fresh parsley with stems
  • 1 teaspoon black peppercorns
  • 1/2 pound potatoes, diced
  • 2 ounces carrots, peeled and sliced into rounds
  • Minced parsley for garnish
  • For the fish dumplings
  • 1 pound skinned and boned cod
  • 2 egg whites
  • 1 teaspoon salt plus additional to taste
  • 2 cups heavy cream
  • 1/4 teaspoon white pepper
  • A large pinch of freshly grated nutmeg
  • 2 egg yolks
  • 2 tablespoons creme fraiche
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Directions

  1. 1. Place the fish bones, heads, and trimmings in a large stockpot.
  2. 2. Add the water, leeks, the 1/2 pound of chopped parsnips, celery, the 1/2 cup of parsley, and black peppercorns.
  3. 3. Bring to a boil, skim off foam, then simmer until reduced to 8 cups of liquid.
  4. 4. Keep removing foam as it develops on the surface.
  5. 5. When stock is reduced, strain through a fine sieve into a clean pot.
  6. 6. Add the potatoes, the carrots, and the remaining 1/4 pound of parsnips.
  7. 7. Simmer until the vegetables are just cooked.
  8. 8. While the vegetables are simmering, make the fish dumplings.
  9. 9. Place the cod, egg whites, and salt in the work bowl of a food processor. Puree well.
  10. 10. With the motor running, add the heavy cream in a thin stream. Remove puree, and push it through a fine sieve.
  11. 11. Add the white pepper, nutmeg, and additional salt if necessary.
  12. 12. Pick up a heaping tablespoon or so with a spoon, and drop into a wide pot of salted, simmering water.
  13. 13. Repeat, until all the mixture is used up.
  14. 14. You should have about 32 dumplings. Cook them for two minutes on each side. Remove from heat.
  15. 15. When ready to serve soup, beat the egg yolks and creme fraiche