Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp curry powder
- 1 tbsp olive oil
- 4 cups fish or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until onions are translucent.
2. Add curry powder and stir for 1-2 minutes until fragrant.
3. Add fish broth and diced tomatoes with their juice. Bring to a boil and then reduce heat to a simmer.
4. Add fish pieces and simmer for 5-7 minutes until fish is cooked through.
5. Using an immersion blender or regular blender, blend the soup until it is smooth.
6. Add coconut milk and frozen peas and simmer for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
- Calories: 305
- Fat: 18g
- Carbohydrates: 17g
- Protein: 20g
- Fiber: 4g
Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillets.
- Vegetable broth can be used in place of fish broth.
- Fresh peas can be used in place of frozen peas.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use shrimp or scallops instead of fish.
- Add a squeeze of lime juice for a citrusy twist.
Tips and tricks:
- Be sure to blend the soup until it is smooth for a creamy texture.
- Adjust the amount of curry powder to your taste preference.
- Serve with crusty bread or crackers for dipping.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a dollop of sour cream or yogurt on top.
Garnishes:
Fresh cilantro, sour cream, or yogurt.
Pairings:
Crusty bread or crackers.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or coconut milk to thin it out.
- If the soup is too thin, simmer for a longer period of time to reduce and thicken.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Curried fisherman's soup is a popular dish in coastal regions, where fresh seafood is abundant. The use of curry powder in the soup is a nod to the Indian influence in many coastal cuisines.
Flavor profiles:
Savory, spicy, creamy, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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