Summary

Ingredients

• 4 tablespoon olive oil
• 2 medium onion (s)
• 2 cloves garlic, fresh
• 2 bell pepper (s), green
• 2 medium carrot (s)
• 2 tablespoon curry paste or curry powder
• 2 pinches cayenne pepper or chilli
• 50 g desiccated coconut
• 400 ml fish stock
• 600 ml chicken broth or vegetable broth
• 2 pinch (s) saffron threads
• 1 tablespoon honey
• salt
• 1 bunch parsley or coriander
• 500 g fish fillet (s), various white varieties
• 100 g North Sea crabs, peeled

Print Recipe Pin Recipe

Instructions

1. Cut the onions, garlic, carrots and peppers into small pieces and fry lightly in oil in this order. Scatter the desiccated coconut on top, add the curry paste and cayenne pepper and roast briefly. Deglaze with the fish stock and stock, add the saffron, season with honey and salt and cover and simmer gently for 20 minutes.
2. In the meantime, wash the fish fillets (e.g. redfish, saithe, perch, cod, blue ling, etc.), dab and cut into bite-sized pieces approx. 2 x 2 cm. Do not weigh the parsley or coriander (depending on taste) very finely.
3. Pull the soup aside and puree carefully with a hand blender. Add the fish cubes and the crabs and let simmer for 5 minutes over a very low heat (do not boil anymore!). Season again to taste and finally add the parsley.
4. I took 1 tablespoon of Thai green curry paste and 1 tablespoon of Thai yellow curry powder. This leads to an extremely spicy soup (the spiciness disappears a short time after eating!) If that`s too spicy for you, you can use normal curry powder instead. That is much milder.