Fish Soup with Cream and Curry
⏳ Time
1 hour 30 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Fish Soup with Cream and Curry
Ingredients
- Rice - 2 tablespoons
- Blue Ling Fillet - 2 lbs
- Olive Oil - 4 tablespoons
- Onion - 2 heads
- Carrot - 2 pieces
- Turnips - 2 pieces
- Wheat Flour - 1½ tablespoons
- Red Curry Powder - ½ teaspoon
- Lemon - ½ piece
- Cream - 4 fl oz
- Parsley - 2 stems
- Salt - to taste
- Dry White Wine - 6 fl oz
- Bay leaf - 1 piece
Step by Step guide
Step 1
Cook the rice in boiling salted water for 15–20 minutes until soft. Rinse under cold water and set aside.
Step 2
While the rice is cooking, prepare the vegetables: for the broth, simply cut the onion in half, and slice the carrot and turnip. For the soup itself, finely chop the onion, carrot, turnip, and parsley.
Step 3
Cut the fish into pieces, place them in a pot, add enough water to cover the fish, and add all the ingredients needed for a concentrated broth. Bring to a boil over high heat, then reduce and simmer for 10 minutes. Remove from heat and let cool. Leave some fish with a small amount of broth in the pot and set aside. Remove the bay leaf.
Step 4
Heat the oil in a pot, add the finely chopped onion, carrot, and turnip, and cook over low heat, stirring, for 8 minutes until the vegetables are soft. Pour in the wine and let it evaporate for a couple of minutes. Add the flour and curry, stir, then slowly pour in the broth (including the fish and vegetables), stirring constantly. Cook over low heat for 30 minutes, then remove the pot from the stove, let it cool slightly, and blend everything in a blender.
Step 5
Return the soup to a clean pot and reheat. Add lemon juice and salt to taste. Then add the rice.
Step 6
Before serving, stir in the cream and reserved fish. Transfer the soup to a soup tureen and sprinkle with parsley. Serve immediately.
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