INGREDIENTS

INSTRUCTIONS

In a 6- to 8-quart stockpot combine fish bones, leeks, half of
parsnips, coarsely chopped, celery, parsley, and peppercorns. Add
enough water to cover ingredients by 2 inches, about 12 cups. Bring
to a boil, skimming off froth as it rises to the surface, and simmer
until reduced by one-third, to 8 cups, 30 to 40 minutes.
Meanwhile, make dumplings: In a food processor combine cod, milk,
creme fraiche, cornstarch, salt, pepper and a pinch of nutmeg.
Process until smooth. Transfer puree to a bowl, cover and chill at
this point, if you like. Beat egg whites to stiff peaks and fold
gently into fish puree, just until combined.
Bring a large pot of salted water to a simmer. Drop in dumpling
batter, by tablespoonfuls, and simmer them for 2 minutes on each
side, turning them gently with a slotted spoon. Drain on paper towels
while you make remaining dumplings.
Strain fish stock into a cleaned saucepan, add potatoes, carrots and
remaining parsnips, peeled and diced. Simmer until vegetables are just
tender, 15 to 20 minutes. Add dumplings to soup and season to taste
with salt and pepper.
In a bowl whisk reserved egg yolks with 2 tablespoons creme fraiche.
Ladle 1/2 cup hot stock over yolk mixture, whisking constantly. Pour
warmed yolk mixture back into soup, whisking, until soup thickens
slightly.
This recipe yields 8 servings.
Source: "TASTE with David Rosengarten - (Show # TS-4729) - from the
TV FOOD NETWORK" S(Formatted for MC5): "06-30-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: David Rosengarten
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