Name: Fish Soup with Dumplings
Yield: Serves Four to Eight
Cuisine: Czech
Ingredients: 15–30 ml/1–2 tbsp vegetable oil; 675 g/1½ lb assorted fresh fish, skinned, boned and diced; 3 firm tomatoes, peeled and chopped; 4 waxy potatoes, peeled and grated; 1.5 litres/2½ pints/6¼ cups fish stock; 5–10 ml/1–2 tsp chopped fresh marjoram, plus extra to garnish; 75 g/3 oz/½ cup semolina or flour; generous pinch of salt; 15 ml/1 tbsp chopped fresh parsley; 15 ml/1 tbsp paprika, plus extra to garnish; 45 ml/3 tbsp water; 1 egg, beaten

Preparation info

Serves
Four to Eight

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Jews from the Eastern European communities shared their love of dumplings with their non-Jewish neighbours, especially those from what is now the Czech Republic. This delicious soup takes very little time to prepare, so is ideal as a quick supper.

Ingredients

675 g/1½ lb assorted fresh fish, skinned, boned and diced
15–30 ml/1–2

Method

Fry the pieces of assorted fish in the vegetable oil for 1–2 minutes, taking care not to break them up.
Sprinkle in the paprika, pour in the fish stock or water, bring to the boil and simmer for 10 minutes.
Stir the tomatoes