Fish Curry Soup
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 1 Fennel bulb
- 250 grams Green cabbage
- 2 Tbsps vegetable oil
- 2 Tbsps Curry powder
- 4 centiliters Vermouth (Noilly Prat)
- 1 Orange (juice)
- 800 milliliters fish stock
- salt
- freshly ground peppers
- 1 organic lemon
- 500 grams fish fillets (such as cod)
- ground chili peppers
- 1 pinch Palm sugar (or brown sugar)
- 2 Tbsps freshly cut parsley
Preparation steps
Peel the onion and garlic. Finely chop the garlic and cut the onion into thin strips. Rinse the fennel and cabbage and cut into strips. Saute the onion, garlic, fennel and cabbage in hot oil for 2-3 minutes. Add the curry powder and saute briefly.
Deglaze with the vermouth and orange juice. Pour in the fish stock. Season with salt and pepper. Simmer for about 15 minutes. Rinse the lemon in hot water, pat dry, zest and squeeze the juice. Add the lemon zest and lemon juice to the soup. Remove about half of the soup contents. Puree the remaining soup. Readmit the vegetables.
Rinse the fish, pat dry and cut into bite size pieces. Pour into the soup. Simmer for about 5 minutes, but do not boil. Season with salt, chile powder and sugar.
Serve sprinkled with parsley.
