Fish Dumplings with Vegetables
- 700 grams fish fillets
- 4 slices stale white bread
- 2 onions (finely chopped)
- 2 garlic
- 1 bunch parsley (leaves removed)
- 200 milliliters milk
- freshly ground pepper
- Peanut oil (for frying)
Soak the bread in lukewarm milk. Squeeze the bread.
Crush the onions, garlic, parsley, salt and pepper in a mortar until a mixture becomes a smooth paste.
Cut the fish fillets into small pieces and process with the well squeezed bread and onion mixture until smooth, then shape into small dumplings.
Fry the fish balls in hot oil until golden brown and then remove.
Rinse the cabbage, turnips and carrots and cut into small pieces.
Sweat the onions in hot oil until translucent, add vegetables and sauté briefly.
Stir the tomato paste with ½ cup water until smooth and add to the vegetable sauce, season with thyme, salt and pepper, add the fish balls to the sauce and simmer over low heat 10 minutes. Serve hot.