Summary

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

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Instructions

1. Heat the fish stock.
2. 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.
3. 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.
4. 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.