Vegetable Soup with Fish Dumplings

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 150 g fennel
• 120 g carrots
• 100 g celery stalks
• 1 Red Onion
• 100 g green zucchini
• 80 g peas
• 10 Cherry tomatoes
• 1 Garlic clove
• 2 tbsp olive oil
• 1 red chili pepper
• 2 tbsp finely chopped herbs (parsley, chives, tarragon)
• 1 l fish stock
• Salt
• Pepper
• 250 g cod (pre‑cooked)
• 150 ml Heavy Cream
• 1 Egg white
• 20 ml sherry
• 0.5 tsp lemon juice
• 1 splash Tabasco
• salt water
• 2 thyme sprigs
• white wine vinegar

Instructions

1. 1.

   Quarter the bell peppers, removing stems, seeds and white membranes. Clean fennel and celery stalks; peel carrots and onion; trim zucchini of flower buds and stem ends. Cut all vegetables into ~4 cm strips. Halve cherry tomatoes after removing stems. Peel garlic, slice thinly, and roast in hot olive oil until fragrant; set aside. Slice chili into rings, discarding seeds. Cook the vegetables (except peas, zucchini, and tomatoes) in stock until tender. Add peas and zucchini 5 minutes before end, then tomatoes and chili 2 minutes prior to finish. Stir in garlic with oil, season with salt, pepper, and herbs.

2. 2.

   Dice the cod and pulse roughly in a food processor. Freeze cream and fish separately; once chilled, blend the fish, gradually adding ice‑cold cream and egg white while mixing until glossy and compact. Pass through a fine sieve. Keep the mixture in a bowl of cold water during preparation. Season with lemon juice, Tabasco, and sherry.

3. 3.

   With two spoons, scoop dumplings from the mixture and drop into boiling salted water; cook for 10–12 minutes until firm.

4. 4.

   Serve soup in bowls, topping each with fish dumplings.