Fish soup with ham dumplings à la Gabi

Ingredients for 4 servings:

• 1 liter fish stock, or home-cooked fish broth
• 400 g fish fillet(s), e.g. cod or sea bass
• 125 ml dry white wine
• 200 g cooked ham
• 2 eggs
• 2 tbsp parsley, finely chopped
• 75 g breadcrumbs
• Salt
• black pepper
• 100 g crab meat, cooked
• 125 g cream

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Heat the fish stock. Rinse the fish fillet under cold running water, pat dry with a paper towel, and cut into pieces. Place on a plate and marinate in the wine for 10 minutes. Then place the fish pieces in the hot, but no longer boiling, stock and let stand for 10 minutes. For the dumplings, chop the ham very finely. Stir in the eggs and parsley, then add enough breadcrumbs to form a medium-firm batter. Season with salt and pepper. Bring salted water to a boil and cook a test dumpling. If the dumpling is too soft, stir in a little more breadcrumbs. Scoop out dumplings with a teaspoon and let stand in the salted, no longer boiling water for 15-20 minutes. Remove the finished dumplings from the water with a slotted spoon, drain well, and add to the fish broth. Add the crab, stir in the cream, and season again if necessary.