Fish Dumplings Recipes
WHITE-FISH STEW WITH DUMPLINGS
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
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.
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- Separate and wash the two types of pork. Mince. Wash the dried shell shrimps and mince after straining. Remove shells of water chestnuts, wash and cut into fine pieces. Wash and cut green onion stalks.
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- To make the filling: cut the fish into 1-inch chunks, discarding any bones you discover along the way (bevel-tipped tweezers will help, if you have them). Put the fish in a food processor.
- In a small bowl, combine the salt, pepper, chicken stock, soy sauce, wine, canola oil, and sesame oil. Mix well to create a seasoning liquid, and then pour about 2 tablespoons of the liquid into the food processor. Run the food processor, pouring the remaining seasoning liquid through the feed tube. Grind to a coarse paste, stopping occasionally to scrape down the sides.
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