Curried Fish Soup Recipe
Ingredients
| 1 16-ounce package frozen fish fillets | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1/2. cup chopped celery | ||
| Carrot | 1/2 Cup (16 tbs), chopped | |
| Curry powder | 2 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| 2 14 1/2-ounce cans chicken broth | ||
| Milk | 1 1/2 Cup (16 tbs) | |
| Cornstarch | 4 Teaspoon | |
Directions
Thaw fish at room temperature for 20 minutes.
Cut the fish into 1/2-inch pieces; set aside.
In a 3-quart saucepan cook the onion, celery, carrot, and curry powder in the butter or margarine till vegetables are tender but not brown.
Stir in chicken broth all at once.
Cook and stir about 5 minutes or till bubbly; stir in pieces of fish.
Cook and stir for 4 to 5 minutes more or till fish flakes easily.
Meanwhile, combine milk and cornstarch.
Stir into fish mixture.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Cut the fish into 1/2-inch pieces; set aside.
In a 3-quart saucepan cook the onion, celery, carrot, and curry powder in the butter or margarine till vegetables are tender but not brown.
Stir in chicken broth all at once.
Cook and stir about 5 minutes or till bubbly; stir in pieces of fish.
Cook and stir for 4 to 5 minutes more or till fish flakes easily.
Meanwhile, combine milk and cornstarch.
Stir into fish mixture.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Chef
