The sea dumplings are a slightly different fish dish because the dumplings bind very well and create a quite thick sauce once combined with the seasoning, compared to pasta.
I don’t prepare dumplings with fish often, but I must say I like them more than any long or short pasta, as they create a dish with a creamier sauce and absorb flavors much better than simple pasta.
Create this fish-based main course yourself by following the photos I posted to guide you.
I assure you they were a real success… try it to believe it!!!
Follow the recipe, and if you replicate it or try other recipes on my blog, send me the photos, and I will post them on my Facebook page under your name.
Approx 362 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Sea Dumplings
- 1.5 lbs Potato Dumplings
- 3.5 oz Shelled Mussels
- 10.5 oz Chopped Squid
- 7 oz Squid
- 14 oz Canned Tomatoes
- to taste Salt
- 2 tbsps Extra Virgin Olive Oil
- to taste Parsley
- 1 clove Garlic
- to taste Pepper
Preparation of the Sea Dumplings
In a non-stick pan, add the extra virgin olive oil, crushed garlic, and sauté a little, then add the canned tomatoes passed through a food mill, and add all the chopped fish, starting with the tougher ones and ending with those that cook faster. Next, add the parsley, salt, pepper, stir everything well and let it cook for at least 15-20 minutes while checking the cooking.
Meanwhile, bring salted water to a boil for the dumplings.
When the fish sauce is nearly done, add the dumplings to the boiling water, cook for 1 minute, drain in a colander, add them to the sauce, and finish cooking by stirring well and adding water if necessary.
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