Curry Fish Soup

Summary

Ingredients

• 250 g zucchini, cut into strips and season with salt
• 150 g shallot (s), finely dice
• 300 g fish fillet (s), catfish fillet or other firm meat, cut into cubes
• 25 g butter
• 2 teaspoons, leveled curry powder
• 400 ml fish stock
• 400 ml sweet cream
• 2 tablespoon lemon juice
• Chilli powder
• salt

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Instructions

1. Sauté the shallots in the butter, add the curry and top up with the cream and stock. Let simmer for 5 minutes. Add the fish and zucchini and let cook, but do not boil any more. Season hearty with lemon juice, salt and chilli.