Instructions: * Note: You may also use striped bass or any other firm white fish.

Cut fish into 1-inch pieces. Using a meat grinder fitted with a fine blade, grind fish into a medium bowl. Add garlic, 2 teaspoons minced shallot, marjoram, 1 teaspoon salt, pepper, and 2 eggs. Mix well to combine. Add matzo and about 1/4 cup water alternately, a little at a time, until the mixture is soft, but not sticky.

Dipping hands into cold water, form mixture into about twenty-four 1-inch balls, and place on a parchment-lined baking sheet.

Combine 6 cups water, wine, saffron, sliced shallot, remaining 3 teaspoons salt, and bay leaf in a medium saucepan, over high heat. Bring to a boil, and reduce to a simmer. Quickly add dumplings, one at a time, to the cooking liquid. Cook until dumplings rise to the surface, about 6 to 7 minutes. Remove dumplings from cooking liquid, and set aside. Strain cooking liquid, and reserve.

Strain remaining 3 eggs through a fine sieve into a small bowl. Whisk in lemon juice, and season with salt. Transfer to a medium saucepan and place over medium-low heat, stirring constantly with a rubber spatula, being careful not to let the egg mixture curdle. Slowly drizzle in 1/2 cup cooking liquid. Cook until thick, continuing to stir for about 7 to 8 minutes.

Add remaining 1/4 cup cooking liquid and olive oil, stirring to combine. Add dumplings to sauce to coat. Serve fish dumplings with sauce and a sprig of marjoram.

Serves 4 to 6.

Cuisine: "Jewish"

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