Curried Fish Soup

Charmaine Lu -
  • 1 tsp butter
  • 2 sliced onions
  • 1 sliced leek
  • 2 chopped garlic cloves
  • 2 tsp curry powder
  • 1 litre fish stock
  • 300g each salmon and cod fillets, cut into chunks
  • 150g peeled and cooked prawns
  • 250ml cream
  • 2 tbsp olive oil
  • 1 bunch of dill, chopped
  • 1 bunch of parsley, chopped
  • Melt the butter in a large pan and cook the onions for 5 mins, or until translucent. Add the leek, cook for a few mins more, then toss in the garlic and 1 tsp of curry powder. Cook for a minute or two, then pour in the stock and bring to a simmer. Tip in the fish chunks and poach for 8 mins, then add the prawns and cook for 3 mins more. Remove the pan from the heat and stir in the cream.
  • Heat the remaining oil in a small frying pan, and fry the rest of the curry powder for 1 min. Remove from the heat and pour into a bowl. Divide the soup between 4 bowls, and drizzle with a little of the curried oil. Scatter with fresh herbs, and serve with crusty bread.
30 mins
4 serving