Ingredients
1 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
Kosher salt and freshly ground pepper
1/2 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
Preparation
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.
