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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
3 quarts fish stock (see tips, below) |
4 carrots, cut into 1-inch by 1/4-inch sticks |
1 large celeriac, peeled and cut into 1-inch by 1/4-inch sticks |
2 small parsley roots or parsnips, peeled and cut into 1-inch by 1/4-inch sticks |
2 celery stalks, chopped |
1 to 2 tablespoons all-purpose flour for thickening (optional) |
1 cup heavy (whipping) cream |
2 tablespoons sugar |
1/4 cup good red wine vinegar, or to taste |
1/2 cup salted veal stock (optional) |
fine sea salt |
1 1/2 pounds mixed fish fillets, such as salmon, cod, and halibut, or other firm white-fleshed fish, cut into 2-inch chunks |
1 recipe >fish dumplings |
3 large egg yolks |
one 8-ounce container sour cream |
chopped fresh chives for garnish (optional) |
Directions:
1. Bring the fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.
2. If you are using flour, whisk it together with the cream in a small bowl, add the cream to the soup, and bring to a boil. Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor. Add the veal stock, if using, and salt to taste. Add the fish and fish dumplings, bring to a boil, reduce the heat, and simmer for 7 to 8 minutes, until the fish is just cooked.
3. In the meantime, whisk together the egg yolks and sour cream in a small bowl. Pour the soup into bowls, dividing the fish and dumplings evenly. Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl. Sprinkle with chives, if desired, and serve.
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