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-

Ingredients:

• 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

Directions:

1. Put the catfish fillets in the refrigerator to chill.
2. When the fish is well cooled, chop the flesh into small pieces and puree in a food processor or an electric blender.
3. Mix the pureed fish mash together with the egg yolks, 1 tbsp. of the chopped parsley, and nutmeg, salt, and white pepper, to taste.
4. Whisk the egg whites until they form stiff peaks, and then gently fold them into the fish puree mash.
5. Bring a large cooking pot filled with the fish stock to a rolling boil.
6. 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.
7. Place the drained dumplings in a covered bowl and keep warm in the oven set to lowest temperature.
8. 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.
9. Bring the heat back up to a mild boil, and cook until carrots are nice and tender.
10. 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.

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