Fischkloesschen zur Fischsuppe (Fish Dumplings Soup) is a classic, and very unique tasting dish. Not only tasty, it is a great “comfort food” for cold, wet days.
Fischkloesschen zur Fischsuppe Recipe-
- 1-1/2 quart fish stock
- 2 cups good quality, dry white wine (suggest Chardonnay, or Chenin Blanc)
- 10 oz. fresh catfish fillets (you can also use haddock, trout, perch, or a combination of fresh-water fishes)
- 2 large carrots, peeled and sliced into thick rounds
- 1 onion, peeled, and minced
- 2 large eggs, yolks and whites separated
- 2 tbsp. salt, divided
- 2 tbsp. finely chopped fresh parsley, divided
- Nutmeg and white pepper, to taste
- Put the catfish fillets in the refrigerator to chill.
- When the fish is well cooled, chop the flesh into small pieces and puree in a food processor or an electric blender.
- Mix the pureed fish mash together with the egg yolks, 1 tbsp. of the chopped parsley, and nutmeg, salt, and white pepper, to taste.
- Whisk the egg whites until they form stiff peaks, and then gently fold them into the fish puree mash.
- Bring a large cooking pot filled with the fish stock to a rolling boil.
- Mold the fish puree mash into small balls—about the size of a golf ball—and carefully lower them, using a large cooking spoon, into the boiling water. Poach them submerged in the boiling water for 5 to 6 minutes. When they rise to the surface, let them cook another 2 minutes, and then they are done. Remove them with a slotted spoon and place in a colander to drain.
- Place the drained dumplings in a covered bowl and keep warm in the oven set to lowest temperature.
- Reduce the heat so the fish broth is just simmering, then season to taste with nutmeg, white pepper, salt, and 1 tbsp. of chopped parsley. Add in the white wine and minced onion, stir together well; then add in the carrots.
- Bring the heat back up to a mild boil, and cook until carrots are nice and tender.
- To serve your Fischkloesschen zur Fischsuppe, place several dumplings in each serving bowl, and ladle the fish soup over them. Serve while still nice and hot.