Name: Fish and Shrimp Dumpling Soup
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1/2 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.); 1/2 lb (225 g) peeled raw shrimp; 1/4 cup (60 ml) breadcrumbs; 1 egg; 1/2 tsp salt; 6 cups (1.5 litres) chicken broth; 1 cup (120 g) yellow beans, cut into 1/2-inch (1-cm) pieces; 1/2 cup (60 g) asparagus, trimmed and cut into 1/2-inch (1 cm) pieces; 1 lemon, zest finely grated

Ingredients

Dumplings

1/2 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.)
1/2 lb (225 g) peeled raw shrimp
1/4 cup (60 ml) breadcrumbs
1 egg
1/2 tsp salt

Soup

6 cups (1.5 litres) chicken broth
1 cup (120 g) yellow beans, cut into 1/2-inch (1-cm) pieces
1/2 cup (60 g) asparagus, trimmed and cut into 1/2-inch (1 cm) pieces
1 lemon, zest finely grated

Preparation

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.

Note from Ricardo

Variation
Add 60 ml (1/4 cup) of 15% cooking cream to give the soup a chowder feel.

Freezes well.

Fish and Shrimp Dumpling Soup

Categories

Ingredients

Dumplings

Soup

Preparation

Dumplings

Soup

Note from Ricardo

Personal Note