Yield: 6 servings
|½ pounds||Fish heads, bones, and skin|
|4 cups||Hot beef bouillon|
|1 small||Onion, sliced|
|1||Stalk celery, sliced|
|1||Carrot, sliced Dumplings:|
|¾ pounds||Cooked white fish fillets|
|1 tablespoon||Butter, softened|
|3||Sprigs parsley, finely chopped|
|2 teaspoons||Lemon juice|
|2 tablespoons||Bread crumbs Soup:|
|3 tablespoons||Vegetable oil|
|1 medium||Onion, sliced|
|5||Carrots, sliced into 1/2" lengths|
|1||Stalk celery, sliced into|
|2 cups||Hot beef broth|
|2 tablespoons||Tomato paste|
|4 ounces||Can sliced mushrooms, drained|
|3 smalls||Tomatoes, skinned and quartered|
|1 teaspoon||Curry powder|
|1||Green pepper, seeded and sliced|
|4½ ounce||Can shrimp, drained|
|¾ cup||Dry white wine Salt to taste Pinch cayenne pepper Pinch garlic powder|
|1||Sprig parsley, chopped|
Simmer stock ingredients over low heat 1 hour; strain. To prepare dumplings, put fish fillets thru meat grinder using fine blade.
Season with salt and pepper. Blend in butter and egg. Add parsley, lemon juice and bread crumbs. Mix well and set aside. To prepare soup ingredients, cook onion, carrot, celery, and parsley in vegetable oil in Dutch oven, stirring constantly, until lightly browned. Add broth.
cover and simmer 20 minutes. Add fish stock, tomato paste, mushrooms, tomatoes, curry powder and green pepper to vegetables. Simmer another 10 minutes. Moisten your hands and shape dumpling mixture into 1" balls. Drop into simmering soup. Add shrimp and simmer 15 minutes more. Pour in wine. Season with salt, cayenne, and garlic powder.
Heat soup thoroughly, stir in chopped parsley and serve.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-14-94