Asian-spiced fish soup

Ingredients for 4 servings:

• 4 tbsp olive oil
• 2 m.-sized onion(s)
• 2 cloves garlic, fresh
• 2 green bell peppers
• 2 m.-large carrot(s)
• 2 tbsp curry paste or curry powder
• 2 pinches of cayenne pepper or chili
• 50 g desiccated coconut
• 400 ml fish stock
• 600 ml chicken broth or vegetable broth
• 2 pinches of saffron threads
• 1 tbsp honey
• Salt
• 1 bunch parsley or coriander
• 500 g fish fillet(s), various white varieties
• 100 g North Sea crabs, peeled

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Caution! Extremely hot, but also very spicy!

Finely chop the onions, garlic, carrots, and bell peppers and fry them lightly in oil in that order. Sprinkle the desiccated coconut over the soup, add the curry paste and cayenne pepper, and fry briefly. Deglaze with the fish stock and broth, add the saffron, season with honey and salt, and cover and simmer gently for 20 minutes. In the meantime, wash the fish fillets (e.g., redfish, pollock, perch, cod, blue ling, etc.), pat dry, and cut into bite-sized pieces, approximately 2 x 2 cm in size. Chop the parsley or coriander (depending on taste), not too finely. Set the soup aside and thoroughly purée with a hand blender. Add the fish cubes and crab and simmer over very low heat for 5 minutes until cooked through (do not boil). Season again to taste and finally add the parsley. I used 1 tablespoon of green Thai curry paste and 1 tablespoon of yellow Thai curry powder. This results in an extremely spicy soup (although the spiciness disappears shortly after eating!). If that’s too spicy for you, you can also use regular curry powder instead. It’s much milder.