Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Soak 0.5 grams of saffron threads in 60 milliliters of warm milk or water for 15 minutes to allow the color and flavor to infuse.

2. 2

   In a large pot, combine 250 grams of dried samp with 750 milliliters of water and 5 grams of salt, then bring to a boil, reduce heat, and simmer for 2 hours until tender, then drain any excess water.

3. 3

   Steam 400 grams of smoked haddock until it is flaky, which typically takes about 8 to 10 minutes, then carefully flake the cooked fish, ensuring to remove any bones or skin.

4. 4

   Finely dice 1 medium onion and mince 2 cloves of garlic, then sauté them in 15 milliliters of olive oil in a pan over medium heat until softened for approximately 5 minutes.

5. 5

   In a large mixing bowl, combine the cooked samp, flaked haddock, sautéed onion and garlic, 30 grams of chopped fresh parsley, 5 grams of lemon zest, 30 grams of all-purpose flour, the saffron-infused liquid, and 2 grams of black pepper, mixing everything thoroughly to form a cohesive mixture.

6. 6

   Shape the mixture into 12 equally sized dumplings, ensuring each dumpling weighs approximately 60 to 70 grams.

7. 7

   Arrange the shaped dumplings in a single layer in a steamer basket, ensuring there is adequate space between them for even cooking, then place the steamer basket over a pot of simmering water.

8. 8

   Steam the dumplings for 20 minutes, or until they are firm to the touch and cooked through, then serve the warm Saffron Haddock and Samp Steamed Dumplings immediately.