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Fish Dumplings in Turmeric Sauce


Toby
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Fish Dumplings in Turmeric Sauce

  • 2 lbs. cod or tilefish fillets (ask for heads and bones to make the 4 cups stock)
  • 1 small onion, quartered
  • 3 cloves garlic, sliced
  • 2 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1 egg
  • salt and pepper
  • 1 c matzoh meal
  • oil for deep frying
  • 4 c fish stock
  • 2 T lemon juice
  • 1/2 tsp turmeric
  • 3 T tomato paste
  • Italian parsley for garnish

Cut fish into 1" cubes. Process until smooth in food processor along with onion, garlic, cumin, cayenne, egg, salt and pepper. Add matzoh meal and process until incorporated.

Shape fish mixture into plump ovals about 3" long.

Heat oil for deep frying to 375 degrees in deep fryer, saucepan or wok. Fry fish rolls until golden brown. Drain on paper towels.

Bring stock to boil in 1 or 2 large saucepans, add lemon juice, turmeric and tomato paste. Bring to slow simmer. Drop drained fish rolls into simmering broth and cook slowly, uncovered. Rolls should be single layer. Simmer until broth has reduced and thickened, about 40 minutes. Serve warm, garnished with parsley

Keywords: Main Dish, Fish, Passover

( RG344 )

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