1. Prepare the dumplings. In a medium bowl, whisk together buttermilk, egg, and oil. Stir in fennel seeds and fennel fronds if using.

2. In another medium bowl, stir together flour, baking soda, and salt. Add dryingredients to wet mixture, stirring just until combined. Set aside.

3. Fill a large pot halfway with water and bring to a boil over high heat.

4. While the water for the dumplings comes to a boil, prepare the soup. In alarge pot, heat oil over medium-high heat. Add fennel bulbs and cook until softened, about 8 to 10 minutes, stirring occasionally. Add garlic and wine, cooking just 30 seconds, and stirring to release any brown bits on the bottom of the pan. Add clam juice or vegetable broth, tomatoes, water, and pepper. Bring to a boil. Add fish pieces, reduce heat to medium, so the soup is at a soft boil, and cook until fish is flaky, about 5 minutes. Stir in lemon juice, cover, and remove from heat.

5. When water for dumplings comes to a boil, make dumplings using 2 teaspoons - one to scoop the dough and the other to push the dough into the boiling water.Dumplings should be about the size of a golf ball. You should be able to make 18 to 20 dumplings. Reduce heat to medium, so water is at a rolling boil; cover, and cook dumplings for 10 minutes. Do not overcrowd; cook in batches if needed.Dumplings are ready when they have about doubled in size and are slightly firm to the touch. Cut one in half - the center should be cooked through, not dense and doughy.

Source: Hannaford fresh Magazine, January - February 2013