2 liters (quarts) fish stock made from 2 kg (4 1/2 pounds) mixed white fish bones & trimmings water 3-4 carrots 2-3 parsley roots 1/2 celeriac 1-2 onions white peppercorns whole cloves Flour dumplings: 90 g (3 oz., 1/3 cup) butter; 2 dl (3/4 cup) flour; 2 1/2 dl (1 cp) boiling water; 2 eggs; salt; sugar; mace
Instructions
1) Make the dumplings first:
Melt the butter, stir in the flour & add boiling water. Cook the dough, stirring vigorously, until it forms a ball. Cool, then beat in the eggs, one at a time. Season with salt, sugar & mace.
2) Make small balls with a teaspoon & simmer in lightly salted water about 6 min.
3) Cod, haddock & pollack make the best stock, but bones from oily fish such as mackerel, herring, salmon & trout also can be used, but the flavor will be more intense.
4) Cover the fish bones with 2 liters (quarts) cold water (or to cover), adding 1 tsp. salt per liter (quart) water. Bring slowly to a boil & skim well. Lower heat, add 1 carrot, 1 parsley root, a chunk of celeriac & 1/4 onion, sliced, along with a few peppercorns.
5) Simmer 30 min., then strain & measure. There should be about 2 liters (quarts) stock.
6) Season the stock, if desired. Shred the remaining vegetables & add along with the dumplings before serving.
Enjoy!
