Curry Fish Soup À La Gabi
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onion (s), diced
- 2 clove (s) garlic, diced
- 1 red pepper (s), cut into large pieces
- 1 carrot (s), diced
- 4 tablespoon oil
- 1 tablespoon curry paste or curry powder
- 400 ml fish stock
- 250 ml water
- 150 g cream
- salt and pepper
- 500 g fish fillet (s), (pollack fillet)
- Cayenne pepper
- 1 bunch coriander, or parsley, chopped
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan, first brown the onions in it until light yellow, add the garlic, paprika and carrot and fry, stirring occasionally. Stir in curry paste or curry powder and fry briefly. Deglaze with fish stock and water and cover and simmer gently for 20 minutes. Then puree the soup finely. Stir in the cream, season with salt, pepper and bring the soup to the boil again.
- Cut the pollack fillet into cubes and let it simmer in the soup over a gentle heat for approx. 6-7 minutes. Then season with salt and cayenne pepper. Mix coriander or parsley with the soup.
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