”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
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Ingredients
- 1 tsp butter
- 2 onions, thinly sliced
- 1 leek, sliced
- 2 garlic cloves, very finely chopped
- 2 tsp medium curry powder
- 1 litre fish or vegetable stock
- 300g thick sustainable cod fillets, cut into chunks
- 300g sustainable salmon, cut into chunks
- 150g cooked, peeled, sustainable Atlantic prawns, defrosted if frozen
- 250ml single cream
- 2 tbsp rapeseed or olive oil
- 1 small bunch fresh dill, roughly chopped
- 1 small bunch fresh parsley, roughly chopped
- Chunky bread to serve
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Method
- Melt the butter in a large saucepan, add the onions and cook over a gentle heat for 5 minutes, without colouring. Add the leek and cook for another few minutes until softened, then add the garlic. Stir in 1 tsp of the curry powder and fry for another minute or so until fragrant.
- Pour in the stock, increase the heat to bring it to the boil, then turn down the heat again – it should be barely simmering. Add the cod and salmon and poach for 5-8 minutes, then add the prawns and cook for 3 minutes more. Remove the pan from the heat and stir in the cream.
- Heat the oil in a small frying pan and add the remaining curry powder. Fry for 1 minute or so until smoky and aromatic, then remove from the heat and pour into a bowl (see Make Ahead).
- Divide the soup among 4 bowls, drizzle over a little curry oil and sprinkle with the chopped herbs. Serve with chunky bread, if you like.
Nutrition
- 326kcals Calories
- 21g (7.5g saturated) Fat
- 25.9g Protein
- 6.9g (5.3g sugars) Carbs
- 3g Fibre
- 0.6g Salt
For 6
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