Curried Fish Soup With Cream and Tomatoes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5cups fish broth (see recipe)
- 2tablespoons butter
- ½cup finely chopped onion
- 1teaspoon finely minced garlic
- 1tablespoon curry powder
- 2cups chopped fresh red ripe or canned tomatoes, preferably imported
- ½cup raw rice
- ¾pound white-fleshed, non-oily, skinless, boneless fish fillets, cut into 1-inch cubes
- ½cup corn kernels, preferably freshly scraped from the cob, or frozen or well-drained canned kernels
- ½cup heavy cream
- Salt to taste if desired
- Freshly ground pepper to taste
- Croutons, optional (see recipe)
Nutritional analysis per serving (6 servings)
289 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 18 grams protein; 950 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare fish broth and set aside.
- Step 2
Meanwhile, heat butter in a saucepan and add onion and garlic.
- Step 3
Cook briefly, stirring, until onion is wilted.
- Step 4
Sprinkle with curry powder and cook briefly, stirring. Add tomatoes. Add rice and fish broth and bring to boil. Cook 15 minutes, or until rice is quite tender.
- Step 5
Pour the mixture into container of food processor or electric blender and blend thoroughly.
- Step 6
Return the soup to a kettle or saucepan and bring to simmer. Add fish cubes and simmer about 4 minutes. Add corn and stir. Cook about 1 minute. Add cream, salt and pepper and bring to simmer. Serve piping hot with croutons, if desired.
Private Notes
Comments
Even with a mix of clam juice and chicken stock (instead of fish stock) this was wonderful. The right amount of spice, creamy and delicious. (I used green beans instead of corn.)
FANTASTIC! - Add more curry - Add spinach - Reduce fish stock - Add generous tsp of salt, lots of fresh ground pepper - Use coconut cream
On the low end scale of things, I can attest that the soup is still great with the cheapest pollock, tomatoes and corn from the food bank, and some stock cube fish stock. Probably will put a lot more fish and corn next time.
FANTASTIC! - Add more curry - Add spinach - Reduce fish stock - Add generous tsp of salt, lots of fresh ground pepper - Use coconut cream
This soup was very good as is. Add can of clams next time, hot pepper or ? Worth making again
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