Curried Fish Soup With Cream and Tomatoes

By Pierre Franey

Updated March 14, 2016

Total Time
30 minutes
Rating
5(46)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 to 6 servings

  • 5 cups fish broth (see recipe)

  • 2 tablespoons butter

  • ½ cup finely chopped onion

  • 1 teaspoon finely minced garlic

  • 1 tablespoon curry powder

  • 2 cups chopped fresh red ripe or canned tomatoes, preferably imported

  • ½ cup raw rice

  • ¾ pound white-fleshed, non-oily, skinless, boneless fish fillets, cut into 1-inch cubes

  • ½ cup corn kernels, preferably freshly scraped from the cob, or frozen or well-drained canned kernels

  • ½ cup heavy cream

  • Salt to taste if desired

  • Freshly ground pepper to taste

  • Croutons, optional (see recipe)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

23 grams carbs; 66 milligrams cholesterol; 289 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 3 grams fiber; 950 milligrams sodium; 18 grams protein; 4 grams sugar

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

  1. Step 1

    Prepare fish broth and set aside.

  2. Step 2

    Meanwhile, heat butter in a saucepan and add onion and garlic.

  3. Step 3

    Cook briefly, stirring, until onion is wilted.

  4. 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.

  5. Step 5

    Pour the mixture into container of food processor or electric blender and blend thoroughly.

  6. 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.

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Ratings

5 out of 5
46 user ratings
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Comments

Dorothy Muller

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.)

Lynne

FANTASTIC! - Add more curry - Add spinach - Reduce fish stock - Add generous tsp of salt, lots of fresh ground pepper - Use coconut cream

Dorie

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

quaas

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.

Andy

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.

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