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Ingredients
- 5cups fish broth (see recipe)
- 2tablespoons butter
- ½cup finely chopped onion
- 1teaspoon finely minced garlic
- 1tablespoon curry powder
- 2cups chopped fresh red ripe or canned tomatoes, preferably imported
- ½cup raw rice
- ¾pound white-fleshed, non-oily, skinless, boneless fish fillets, cut into 1-inch cubes
- ½cup corn kernels, preferably freshly scraped from the cob, or frozen or well-drained canned kernels
- ½cup heavy cream
- Salt to taste if desired
- Freshly ground pepper to taste
- Croutons, optional (see recipe)
Nutritional analysis per serving (6 servings)
289 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 18 grams protein; 950 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare fish broth and set aside.
- Step 2
Meanwhile, heat butter in a saucepan and add onion and garlic.
- Step 3
Cook briefly, stirring, until onion is wilted.
- Step 4
Sprinkle with curry powder and cook briefly, stirring. Add tomatoes. Add rice and fish broth and bring to boil. Cook 15 minutes, or until rice is quite tender.
- Step 5
Pour the mixture into container of food processor or electric blender and blend thoroughly.
- Step 6
Return the soup to a kettle or saucepan and bring to simmer. Add fish cubes and simmer about 4 minutes. Add corn and stir. Cook about 1 minute. Add cream, salt and pepper and bring to simmer. Serve piping hot with croutons, if desired.
Private Notes
Comments
Even with a mix of clam juice and chicken stock (instead of fish stock) this was wonderful. The right amount of spice, creamy and delicious. (I used green beans instead of corn.)
FANTASTIC! - Add more curry - Add spinach - Reduce fish stock - Add generous tsp of salt, lots of fresh ground pepper - Use coconut cream
Followed a fellow Dorothy's instructions and used some clam juice and some chicken stock. I had leftover rice that was already cooked so I left out a cup of liquid. Threw in some kale with the fish. I had tilapia on hand and it was fine because the soup is so good. All came together in about 20 minutes
Very nice. Added some small potatoes quartered and okra. Made it with coconut milk. Added a pinch of Indian chili pepper. Very nice. Served with Naan bread. No corn.
On the low end scale of things, I can attest that the soup is still great with the cheapest pollock, tomatoes and corn from the food bank, and some stock cube fish stock. Probably will put a lot more fish and corn next time.