|Skinless white fish||2 Pound|
|White breadcrumbs||1⁄2 Cup (8 tbs) (Fresh Ones)|
|Chopped parsley||1 Tablespoon|
|Shrimp||1⁄2 Pound, peeled|
|Cooked peas||1 Cup (16 tbs)|
|Canned corn||1⁄2 Cup (8 tbs)|
|Diced sweet red peppers||3 Tablespoon|
|Oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs)|
|Chicken bouillon cube||1|
|Orange juice||1 1⁄4 Cup (20 tbs)|
1 Heat the oven to 400Â°F. Grind the fish with the onion and blend with the egg, breadcrumbs, parsley and seasoning.
2 Divide the mixture into small dumplings, about 1/4 cup each. Place the dumplings in a casserole and add the shrimp, peas, corn and red pepper.
3 Make the sauce: heat the oil in a pan, add the onion and cook for 3 minutes or until soft. Add the water, crumbled bouillon cube, orange juice, bouquet garni and seasoning and boil for 10 minutes. Pour the sauce over the fish, cover with a lid and cook in the preheated oven for 30 minutes.
4 Strain the fish, shrimp and vegetables, reserving the fish liquor, and keep warm. Pour the fish liquor into a pan and boil for 5 minutes. Mix the cornstarch with cup water and add to the sauce. Continue cooking until the sauce has thickened. Season to taste. Place the fish dumplings, shrimp and vegetables on a serving dish, and pour on the sauce.