Vegetable Curry Soup with Seafood
Rinse, trim and chop the zucchini. Rinse the bell peppers, halve, remove the seeds and ribs and finely dice.
Sauté the vegetables in 2 tablespoons of oil briefly. Lift out and set aside while covered. Rinse, peel and dice the potatoes. Peel the shallots and garlic and finely dice both.
Heat the residual oil in a saucepan and saute the potatoes, shallots and garlic. Add the grated coconut and curry, mix and cook briefly. Pour in the broth and simmer while covered for 10 minutes. Then add the vegetables, simmer, season with salt and cover for 5 minutes.
Cut the fish fillets into bite-sized pieces.
Remove approximately 1/4 of the vegetables from the broth and puree. Pour the puree in with the fish pieces and add the shrimp to the soup. Leave on low heat for about 4 minutes until done. Season to taste and serve garnished with dill.