Mormor’s curried fish soup
- March 2018
- Serves 4-6
- Hands-on time 30 min
”For a lighter soup, you could use milk instead of cream (in step 2) and also add a dollop of crème fraîche.” – Steffi Knowles-Dellner
- 21g (7.5g saturated)
- 6.9g (5.3g sugars)
Follow the recipe until the fish stock has been added (step 2) but not the fish, then allow to cool and store in the fridge for up to 24 hours. Bring back to a gentle simmer to finish the recipe. Make the curry oil up to 24 hours in advance and keep covered.
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