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.
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.
Variation Add 60 ml (1/4 cup) of 15% cooking cream to give the soup a chowder feel.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.