Fish Stew with Dumplings

For the dumplings, rinse the basil, shake dry and chop finely. Melt the butter and basil in a small pan, then let cool again. Whip with a pinch of salt and nutmeg until fluffy. Stir in 1 egg and the semolina flour, then add the second egg and stir until smooth. Let sit covered for at least 30 minutes.

For the soup, peel the carrot and slice lengthwise into thin pieces, then into diamond shapes. Rinse and trim the asparagus. Rinse, clean and cut the scallions into pieces 4-5cm (approximately 2 inches) Scald the tomatoes in hot water and remove their skins. Rinse the fish, pat dry and cut into about 12 equal pieces.

Boil 1 liter (approximately 34 ounces) of brine. Reduce heat, then add 2 teaspoons of the semolina mixture into the brine and allow to simmer. Repeat, allowing the dumplings to cook only until done, about 10 minutes. (Best to test one dumpling before cooking the rest)