Cod Dumplings with Savoy Cabbage Sauté

Name: Cod Dumplings with Savoy Cabbage Sauté
Yield: 8 Servings
Ingredients: 12 ounces skinless black cod fillets, cut into 1/2-inch cubes; 2 1/2 tablespoons olive oil, divided; 3/4 cup finely chopped onion; 1/3 cup finely diced carrot; 1/3 cup finely diced celery; 1 1/2 tablespoons finely chopped fresh Italian parsley; 1 1/2 tablespoons finely chopped fresh dill; 1 1/2 teaspoons finely grated lemon peel; 1 1/2 teaspoons prepared white horseradish plus additional for serving; 5 1/2 teaspoons coarse kosher salt, divided; 1/2 teaspoon freshly ground black pepper; 2 large eggs, beaten to blend; 4 1/2 tablespoons unsalted matzo meal; 2 tablespoons olive oil; 1 1/2 cups sliced shallots (about 6 large); 6 small bay leaves; 1 1 1/2-pound savoy cabbage, quartered, cored, cut crosswise into 1/2-inch-wide ribbons; 2 tablespoons chopped fresh Italian parsley

By Brian Bistrong and Chieun Ko Bistrong

February 14, 2009

Image may contain Cutlery Spoon Plant Food and Meal

0409-BA-EWS-04

Recipe notes