Published On: Wed, Dec 5th, 2018

Warm up with a fish and shrimp dumpling soup

Fish and shrimp dumpling soup

Dumplings

½ lb (225 g) skinless white fish fillets, cut into cubes

1 shallot, coarsely chopped

3 tbsp mixed fresh herbs (such as parsley, basil, tarragon, etc.)

½ lb (225 g) peeled raw shrimp

¼ cup (60 ml) bread crumbs

1 egg

½ teaspoon salt

Soup

6 cups (1.5 litres) chicken broth

1 cup (120 g) yellow beans, cut into ½-inch (1 cm) pieces

½ cup (60 g) asparagus, trimmed and cut into ½-inch (1 cm) pieces

1 lemon, zest finely grated

Dumplings

In a food processor, finely chop the fish, shallot and herbs. Add the remaining ingredients and pulse for a few seconds at a time until the shrimp are coarsely chopped. Season with pepper.

Soup

In a pot, bring the chicken broth to a boil, then simmer gently. With lightly oiled hands, shape the fish mixture into 1-tbsp balls and add to the simmering broth. Cover and simmer gently for about 5 minutes or until the dumplings are cooked.

Add the vegetables and cook for 3 minutes or until tender. Serve in bowls and garnish with lemon zest.

Makes 4 servings

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TORONTO STAR

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Warm up with a fish and shrimp dumpling soup