Curried Fish Soup With Cream and Tomatoes Recipe

Name: Curried Fish Soup With Cream and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups fish broth (see recipe); 2 tablespoons butter; 1/2 cup finely chopped onion; 1 teaspoon finely minced garlic; 1 tablespoon curry powder; 2 cups chopped fresh red ripe or canned tomatoes, preferably imported; 1/2 cup raw rice; 3/4 pound white-fleshed, non-oily, skinless, boneless fish fillets, cut into 1-inch cubes; 1/2 cup corn kernels, preferably freshly scraped from the cob, or frozen or well-drained canned kernels; 1/2 cup heavy cream; Salt to taste if desired; Freshly ground pepper to taste; Croutons, optional (see recipe)

Servings: persons

5 cups fish broth (see recipe)
2 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1 tablespoon curry powder
2 cups chopped fresh red ripe or canned tomatoes, preferably imported
1/2 cup raw rice
3/4 pound white-fleshed, non-oily, skinless, boneless fish fillets, cut into 1-inch cubes
1/2 cup corn kernels, preferably freshly scraped from the cob, or frozen or well-drained canned kernels
1/2 cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
Croutons, optional (see recipe)

1
Prepare fish broth and set aside.
2
Meanwhile, heat butter in a saucepan and add onion and garlic.
3
Cook briefly, stirring, until onion is wilted.
4
Sprinkle with curry powder and cook briefly, stirring.
5
Add tomatoes.
6
Add rice and fish broth and bring to boil.
7
Cook 15 minutes, or until rice is quite tender.
8
Pour the mixture into container of food processor or electric blender and blend thoroughly.
9
Return the soup to a kettle or saucepan and bring to simmer.
10
Add fish cubes and simmer about 4 minutes.
11
Add corn and stir.
12
Cook about 1 minute.
13
Add cream, salt and pepper and bring to simmer.
14
Serve piping hot with croutons, if desired.

1067

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 cups fish broth (see recipe), 2 tablespoons butter, 1/2 cup finely chopped onion, 1 teaspoon finely minced garlic, and more.

Yes, Curried Fish Soup With Cream and Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Fish Soup With Cream and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions