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Curried fish soup
Nutrition facts per serving:
- Energy in kcal about 411
- Fat about 31g
- Carbohydrates about 9g
- Protein about 22g
This is needed
This is needed
for 4 people
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- 1 onions
- 1 tbsp butter
- 3 tsp mild curry powder
- 1 garlic clove
- 3 sprigs thyme
- 2 tbsp quince jelly
- 1 litre vegetable bouillon
- 3 dl full cream
- salt and pepper to taste
- a little curry powder
- 400 g pike-perch fillets
- a little thyme, to garnish
And that's how it's done
And that's how it's done
Finely chop the onion and garlic, sauté in the butter. Add the quince jelly, curry and thyme, briefly sauté.
Pour in the stock and cream, bring to the boil, reduce the heat, cover and simmer for approx. 15 mins. Remove the thyme. Puree the soup until smooth, season.
Cut the fish into strips approx. 2 cm wide, add to the soup and leave to infuse for approx. 8 mins. Plate up the soup and garnish with curry and thyme.
