Clear Fish Soup with Vegetables and Amaranth Dumplings

For the amaranth dumplings, heat 150 ml water, add amaranth, bring to a boil, turn off stove and soak for about 40 minutes. Then pour into a sieve, rinse and drain.

In the meantime, boil the milk in a saucepan. Season with iodized salt, a little pepper and nutmeg. Quickly add the semolina, stirring continuously, and continue stirring over medium heat until the mixture separates from the bottom of the pot.

Transfer the semolina mixture to a suitable bowl and mix with the amaranth. Add the egg on top, fold it in and season with iodized salt and pepper. Form small dumplings and cook in slightly boiling salted water for about eight minutes.

Peel the garlic and chop finely. Prepare and cut the vegetables according to their type.

Heat the olive oil in a saucepan and sauté the garlic and vegetables. Add the mussels, fill with 500 ml of water and cook for about five minutes until soft.

Take out the mussels and remove the flesh from the shells. Cut the fish fillets into bite-sized pieces and add them repeatedly with the mussel meat. Cook on low heat for a few minutes.

Season the soup with iodized salt, ground pepper, chopped parsley and fresh dill.

Serve:

Serve the soup in heated soup plates, add the amaranth dumplings, garnish with dill and black pepper from the mill and bring to the table on the spot.

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