Name: Quick curried fish soup recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves: 4
Ingredients: 25g butter; 1 leek, trimmed and finely chopped; 2tbsp mild curry paste; 400ml can reduced fat coconut milk; 300ml fish stock; 400g fresh fish pie mix, cut into small chunks; Salt and freshly ground black pepper

By Nichola Palmer

published 2 October 2019

It just takes a few ingredients to create this simple and satisfying ultra speedy fish soup. Fresh fish pie mix is a selection of 3 different types of fish usually including, salmon, smoked haddock and white fish such as cod or whiting. You’ll find packets of it in the fresh fish section of the supermarket or buy it from the fresh fish counter. Alternatively just make up your own selection with chunky fillets of fresh fish. Add some large cooked peeled prawns if liked or a few fresh cleaned mussels – add with the fish and discard any mussels that do not open after simmering for 6-7mins.

Ingredients

25g butter
1 leek, trimmed and finely chopped
2tbsp mild curry paste
400ml can reduced fat coconut milk
300ml fish stock
400g fresh fish pie mix, cut into small chunks
Salt and freshly ground black pepper

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Method

Heat the butter in a deep frying pan until melted. Add the leek and fry gently for 6-7mins until softened. Stir in the curry paste and cook for 1min.
Add the coconut milk and fish stock and bring to the boil. Add the fish, reduce the heat and simmer gently for 6-7mins until the fish is just cooked and flakes easily. Season the soup to taste with salt and freshly ground black pepper and serve in warmed bowls.