Fish Soup with Ham Dumplings À La Gabi
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter fish stock, or self-cooked fish stock
- 400 g fish fillet (s), e.. cod or oldfish
- 125 ml white wine, dry
For the dumplings:
- 200 g cooked ham
- 2 egg (s)
- 2 tablespoon parsley, finely chopped
- 75 g breadcrumbs
- salt
- Black pepper
- 100 g crab meat, cooked
- 125 g cream
Print Recipe
Pin Recipe Instructions
- Heat the fish stock.
- Wash the fish fillet under cold running water, pat dry with kitchen paper and cut into pieces. Place in a plate and marinate with the wine for 10 minutes. Then place the pieces of fish in the hot, no longer boiling stock and let stand for 10 minutes.
- For the dumplings, chop the ham very finely. Stir in the eggs and parsley, add enough breadcrumbs to make a medium-thick batter. Season to taste with salt and pepper. Bring salted water to the boil and cook a sample dumpling. If the dumpling is too soft, stir in some more breadcrumbs. Cut off the dumplings with a teaspoon and let them steep for 15-20 minutes in the no longer boiling salted water.
- Lift the finished dumplings out of the water with a slotted spoon, drain well and add to the fish soup. Add the shrimps, stir in the cream and season again if necessary.
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