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.

No additional tips available.

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

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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.

Curried Fish Soup With Cream and Tomatoes

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