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1
In a 6- to 8-qt stockpot combine fish bones, leeks, half of parsnips, coarsely minced, celery, parsley, and peppercorns.
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2
Add in sufficient water to cover ingredients by 2 inches, about 12 c.. Bring to a boil, skimming off froth as it rises to the surface, and simmer till reduced by one-third, to 8 c., 30 to 40 min.
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3
Meanwhile, make dumplings: In a food processor combine cod, lowfat milk, creme fraiche, cornstarch, salt, pepper and a healthy pinch of nutmeg.
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4
Process till smooth.
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5
Transfer puree to a bowl, cover and refrigerateat this point, if desired.
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6
Beat egg whites to stiff peaks and fold gently into fish puree, just till combined.
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7
Bring a large pot of salted water to a simmer.
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8
Drop in dumpling batter, by tablespoonfuls, and simmer them for 2 min on each side, turning them gently with a slotted spoon.
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9
Drain on paper towels while you make remaining dumplings.
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10
Strain fish stock into a cleaned saucepan, add in potatoes, carrots and remaining parsnips, peeled and diced.
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11
Simmer till vegetables are just tender, 15 to 20 min.
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12
Add in dumplings to soup and season to taste with salt and pepper.
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13
In a bowl whisk reserved egg yolks with 2 Tbsp.
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14
creme fraiche.
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15
Ladle 1/2 c. warm stock over yolk mix, whisking constantly.
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16
Pour warmed yolk mix back into soup, whisking, till soup thickens slightly.
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17
This recipe yields 8 servings.
