John Myers
Curry Fish Soup
The perfect curry fish soup recipe with a picture and simple step-by-step instructions.
- 250 g Zucchini, cut into strips and season with salt
- 150 g Finely dice shallots
- 300 g Use fish fillet or other firm meat
- 25 g Butter
- 2 tsp Currry powder
- 400 ml Fish stock
- 400 ml Cream 30% fat
- 2 tbsp Lemon juice
- Chili powder
- Salt
- 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.
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