Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes White-Fish Stew with Dumplings 4.3 (3) 3 Reviews By Shira Bocar Shira Bocar Shira is a New York City-based editor and former food and entertainment editor for MarthaStewart.com. Shira has nearly two decades of experience in publishing, with culinary expertise acquired from the Culinary Institute of Education. Editorial Guidelines Updated on March 19, 2021 Rate PRINT Share Close Photo: Chris Simpson Prep Time: 30 mins Total Time: 50 mins Servings: 4 This easy one-pot meal has you drop spoonfuls of biscuit dough on top of a simmering pot of delicate fish stew. The result is a comforting dinner ideal for shoulder season. Cook Mode (Keep screen awake) Ingredients 1 cup unbleached all-purpose flour 1 ½ teaspoons baking powder Kosher salt and freshly ground pepper ½ cup plus 2 tablespoons heavy cream 3 tablespoons unsalted butter 1 medium onion, finely chopped 2 celery stalks, finely chopped 2 carrots, peeled and finely chopped 2 bottles (each 8 ounces) clam juice 1 teaspoon fresh thyme leaves 1 pound skinless cod or halibut fillets (3 to 4) 2 tablespoons chopped fresh parsley leaves Directions Whisk together 3/4 cup flour, baking powder, and 1/2 teaspoon salt. Stir in cream until dough is shaggy. In a medium pot, melt butter over medium heat. Add onion, celery, and carrots; season with salt and cook, stirring, until softened, 6 to 8 minutes. Add remaining 1/4 cup flour and cook, stirring, 1 minute. Stir in clam juice, 1 cup water, and thyme. Bring to a boil, then reduce heat and simmer until thickened slightly, about 5 minutes. Season fish with salt and pepper and add to broth. Drop heaping spoonfuls of dough into fish mixture. Cover and simmer until dumplings are cooked through, 15 to 18 minutes. Season to taste. Sprinkle with parsley; serve. Originally appeared: Martha Stewart Living, April 2021 Rate It PRINT