Small quenelles in fish broth

Ingredients

• 200 gsemolina
• 1 lwater
• 30 gbutter
• 1 egg and 2 egg yolksegg and egg yolks
• 30 ggrated Parmesan
• to tastesalt
• to tastepepper
• 500 gcod, for the fish broth
• 1carrot
• 1 smallonion
• 1bay leaf
• 1tomato
• to tastecelery
• to tasteparsley
• to tastesalt
• to tastepepper

Instructions

1. 1

   Prepare the cod

   Rinse and clean the cod, cut it into pieces and set it aside. Wash the carrot and slice it into rounds.

2. 2

   Soften the vegetables

   Heat two tablespoons of oil in a pan. Add the carrot, chopped onion and aromatic herbs, and fry gently for 5 minutes.

3. 3

   Cook the broth

   Add the chopped tomato and cook for another 5 minutes. Add the cod and turn it in the pan to take on flavour. Cover with hot water, season with salt and pepper, and cook until the fish is done.

4. 4

   Blend the fish

   When cooked, remove the bones from the fish, blend the flesh and mix it into the semolina. Meanwhile, press the vegetables through a sieve and thin the mixture with water.

5. 5

   Return to heat

   Put everything back on the heat. Then start preparing the quenelles by bringing the water, butter and a pinch of salt to the boil.

6. 6

   Cook the semolina

   Once the water boils, gradually rain in the semolina, stirring quickly with a wooden spoon to prevent lumps.

7. 7

   Finish the mixture

   Keep stirring for 10–15 minutes, or until the semolina is fully cooked. Take it off the heat and stir in the cheese, pepper and eggs continuously.

8. 8

   Shape the quenelles

   Take a little semolina mixture with a wet teaspoon and press it with another wet teaspoon to compact it.

9. 9

   Form the ovals

   Pass the mixture from one teaspoon to the other to shape it into a small oval dumpling. Once all the quenelles are shaped, poach them in the fish broth.

10. 10

    Serve in broth

    As soon as the quenelles rise to the surface, transfer them to a soup tureen with the broth. Add chopped parsley and serve.

What are semolina quenelles?

Quenelles are small, shaped dumplings; here, the base is semolina enriched with egg, butter and Parmesan. The recipe pairs them with a broth made from cod and vegetables, making the dumplings part of a light, spoonable soup.

This Italian version works by combining fish with the semolina and serving the quenelles in the strained, savoury cooking liquid. The two-spoon shaping gives them their characteristic oval form.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 39g protein, 54g carbs, 18g fat.

Semolina supplies most of the carbohydrates, while butter, egg yolks and Parmesan contribute much of the fat; the cod, eggs and cheese provide protein. Serve with a generous side of vegetables or salad to balance the meal, bearing in mind that the amount of added salt is not specified.

Build flavour in the broth

Vegetable base: gently fry the carrot, onion and herbs for 5 minutes before adding the tomato. This gives the broth a savoury foundation before the cod goes in.

Cod: cook the fish in the seasoned liquid until done, then remove every bone before blending the flesh. Take care when checking it, as small bones can be difficult to spot.

Keep the semolina smooth

Gradual addition: rain the semolina into the boiling water rather than tipping it in all at once. Stir briskly with a wooden spoon as it falls to keep lumps from forming.

Steady stirring: cook the mixture for 10–15 minutes, stirring continuously. It should become thick and cohesive before you take it off the heat and add the cheese and eggs.

Shape with wet spoons

Wet teaspoons: dampen both spoons so the semolina releases more easily. Press a small amount between them, then pass it back and forth until it forms a compact oval.

Even pieces: keep the quenelles similar in size so they cook at much the same rate in the broth. Handle them gently when transferring them to the pot.

Use the right doneness cues

Semolina: the stated cooking time is 10–15 minutes, but the recipe also calls for cooking until done. Stir until the mixture is thick and no longer tastes raw before adding the eggs.

Quenelles: poach them until they rise to the surface, then lift them into the serving tureen. Avoid prolonged boiling, which can make their delicate shape harder to keep.

Bring the broth together

Strained vegetables: pass them through a sieve and thin the purée with water as directed, then return it to the heat. This adds vegetable flavour and body to the broth.

To serve: combine the cooked quenelles and broth in a tureen and finish with chopped parsley. Serve while hot, so the dumplings remain tender.

What to serve alongside

A simple green salad or cooked seasonal vegetables make a fresh counterpoint to the warm, soft dumplings. Crusty bread can help make the broth a more substantial meal.

Keep accompaniments simply seasoned so they do not overwhelm the cod, Parmesan and herbs in the soup.

Recipe notes & tips

• Remove the cod skin and check the flesh carefully for bones before blending.
• Add the semolina gradually while stirring to help prevent lumps.
• Wet both teaspoons before shaping each quenelle so the mixture is easier to handle.
• Keep the broth at a gentle simmer when poaching the dumplings.
• Taste the broth before serving and adjust the seasoning if needed.

Variations

• Herb finish: add extra chopped parsley just before bringing the soup to the table.
• Other white fish: use another firm white fish in place of cod, checking carefully for bones.
• More vegetables: include extra carrot or celery in the broth, then sieve it as directed.
• Peppery version: add a little more black pepper to the semolina mixture or broth.
• Parmesan finish: offer a little extra grated Parmesan at the table.

Common mistakes to avoid

• Adding semolina all at once: it can clump, so rain it into the boiling water while stirring.
• Skipping the stirring: the mixture can catch or form lumps, so keep the spoon moving during its 10–15-minute cook.
• Leaving bones in the cod: check the cooked fish carefully before blending it.
• Using dry spoons: the semolina may stick, so dampen both spoons before shaping.
• Boiling the quenelles hard: they may lose their shape, so poach them gently until they rise.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a saucepan until steaming hot; the quenelles may soften as they stand in the broth.

Frequently asked questions