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1.Prepare broth: In a large saucepan, heat oil on medium. Add leeks, fennel, salt and pepper and sauté, stirring occasionally, until softened, about 10 minutes. Add garlic and sauté until fragrant, about 1 minute.
2. Increase heat to high and add wine; bring to a simmer. Add tomatoes, broth, saffron and thyme; return to a simmer. Reduce heat to low; cook for 20 to 25 minutes. Discard thyme sprigs.
3. Meanwhile, prepare dumplings: In a food processor, pulse together fish, egg and egg white, ¼ cup milk, capers, salt and pepper until mixture begins to come together, about 10 seconds. With motor running, slowly add remaining ¼ cup milk through feed tube and pulse until a thick, sticky paste forms, 15 to 20 seconds.
4. Bring a separate large saucepan of salted water to a boil. Shape fish mixture by 1 tbsp into balls. Working in batches, drop balls into boiling water and cook, stirring occasionally, for 3 minutes, until opaque throughout. Using a slotted spoon, transfer to a paper towel–lined plate.
5. Divide broth mixture among bowls. Add dumplings, dividing evenly. Sprinkle with parsley.
- Serving Size 1/4 of recipe
- Calories 296
- Carbohydrate Content 28 g
- Cholesterol Content 93 mg
- Fat Content 12 g
- Fiber Content 9 g
- Protein Content 19 g
- Saturated Fat Content 3 g
- Sodium Content 711 mg
- Sugar Content 15 g
- Monounsaturated Fat Content 7 g
- Polyunsaturated Fat Content 2 g