Lovely recipe for Curried Fish Soup – included is a recipe for homemade fish stock.

Fish stock:

Head and bones from one white fish such as stock, silver fish, kabeljou, kingklip etc.
6 cups (1 1/2 litres) water
3 T (45 ml) Ina Paarman’s Vegetable Stock Powder

Curried Fish Soup:

2 T (30 ml) butter
2 T (30 ml) canola or olive oil
2 medium onions, chopped
1/2 cup (125 ml) raw rice
1 T (15 ml) medium strength good quality curry powder
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
2 t (10 ml) turmeric
2 T (30 ml) flour
2 t (10 ml) sugar
2 large carrots, peeled and grated
2 very ripe tomatoes, skinned and chopped
300 g cubed fresh white fish of your choice
2 T (30 ml) fresh lemon juice
1/4 cup (60 ml) chopped parsley
grated rind of one fresh lemon
olive oil and freshly ground black pepper to finish

How to
Fish stock:

Rinse the fish head and bones under cold running water and add to the measured water in a large saucepan.

Add the water and Vegetable Stock Powder. Bring to the boil and cook for 20 minutes only.

Strain out, discard the solids and reserve the stock for the soup.

Curried Fish Soup:

Sautee the onions in a mixture of the butter and oil. Add the rice and stir-fry with the onion until golden.

Turn the heat down and add the curry powder, Chilli & Garlic Seasoning and turmeric. Fry lightly to develop the flavours.

Add in the flour and sugar and stir to blend. Add the carrots, tomatoes and the prepared fish stock.

Simmer slowly for 20 minutes.

Add the cubed fish and lemon juice. Simmer for 10 minutes.

Stir through chopped parsley and lemon rind (reserve a little for garnishing).

To serve: Reheat up to boiling point. Dish into soup bowls, drizzle with olive and add a grinding of black pepper. Finish with a little chopped parsley and lemon rind.

By: Ina Paarman

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