Fish Stew with Dumplings

Ingredients

• 1 handful basil
• 50 g butter
• Salt
• nutmeg
• 2 Eggs
• 100 g semolina
• 1 Carrot
• 250 g wild asparagus
• 2 Spring Onions
• 4 Cherry Tomatoes
• 500 g North Sea fish (e.g., pollock and cod)
• 1 l fish stock
• 20 ml vermouth (Noilly Prat)
• 1 tsp saffron (ground)
• Salt
• a splash lemon juice

Instructions

1. 1.

   Wash the basil, shake dry, finely chop. Melt with butter in a small pot, let cool. Whisk in a pinch of salt and nutmeg until frothy. Stir in 1 egg and semolina, add second egg and mix smooth. Cover and let rest at least 30 minutes.

2. 2.

   Peel carrot, slice lengthwise into thin strips then cut into diamonds. Wash and trim asparagus. Wash spring onions, trim and cut diagonally into 4–5 cm pieces. Blanch tomatoes and peel. Rinse fish, pat dry and cut into about 12 equal pieces.

3. 3.

   Bring about 1 l salted water to a boil. Form dumplings from semolina dough with 2 teaspoons each and drop into simmering liquid. Reduce heat and let dumplings cook for about 10 minutes. (It helps to test one first.)

4. 4.

   Boil stock with Noilly Prat and saffron. Reduce heat, add prepared vegetables and fish, simmer 6–8 minutes until done. Season with salt and lemon juice. Add dumplings and serve.