Faroese fish soup

Ingredients for 4 servings:

• 2 tbsp butter, or melted butter
• 2 tsp curry
• 2 onions
• 2 cloves garlic
• 1 cube of fish stock
• 1 cube of chicken stock
• 300 ml water
• 1 class can/n tomatoes, chopped
• 200 g vegetables (e.g. leek, carrots, peppers)
• 200 ml cream
• 1 small can of peach(s)
• 150 g shrimp(s), small, pre-cooked, as desired
• Cup of salt and pepper
• 1 chili pepper(s), dried or some chili powder, as desired
• 600 g fish fillet(s) (e.g. cod, coalfish)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chop the onions and sauté them in the butter with the curry powder. Finely chop the garlic and fry briefly. Chop the vegetables and add them to the pot, crumble the stock cubes over them and add the water and chopped tomatoes. If you like it a little spicier, add the dried chili pepper now. Cook everything for about 15 minutes, until the vegetables are al dente. In the meantime, cut the fish into bite-sized pieces and cook in a separate pot in lightly salted water until just tender. Drain and slice the peaches, then add them to the vegetable mixture with the cream. Add the fish and, if using, shrimp now and mix everything gently. Season with salt, pepper (and maybe a little chili powder). This recipe comes from a Faroese housewife and I have only slightly modified it or added the quantities.