Fish Soup Recipe
Fish soup is quite popular in all parts of the world. The just the right mixture of leek, carrot, zucchini, onion, white wine, red bell pepper, whiting fillets, eggs, sour cream and curry power, along with the fish and garnished with salt and pepper makes fish soup a mouth watering soup.
Ingredients
1 leek, white part only
1 finely sliced small carrot
1 small zucchini (courgette), trimmed and sliced
1 coarsely chopped onion
1 cup dry white wine
1 chicken bouillon (stock) cube
1 dried red bell pepper
1 lb whiting fillets,thawed if frozen
2 eggs
3/4 cup sour cream (creme fraiche)
Salt
Pepper
1/4 tsp curry powder
Directions
Rinse the leek thoroughly and slice into 1 inch (2.5 cm) pieces.
Put the leek, carrot, zucchini (courgette) and onion into a casserole.
Add the white wine, chicken bouillon (stock) cube and red bell pepper.
Cover the casserole and microwave onhigh for 13 minutes.
Cut the fish fillets into pieces and add to the casserole.
Cover and microwave for a further 5 minutes onhigh.
Discard the red bell pepper and puree the mixture in a food processor.
Mix together the eggs and the sour cream (creme fraiche) in the casserole.
Add salt and pepper to taste.
Stir in the curry powder, 1 cup (250 ml/8 fl oz) of hot water and the puree.
Stir well and microwave for a further 5 minutes onhigh.
Put the leek, carrot, zucchini (courgette) and onion into a casserole.
Add the white wine, chicken bouillon (stock) cube and red bell pepper.
Cover the casserole and microwave onhigh for 13 minutes.
Cut the fish fillets into pieces and add to the casserole.
Cover and microwave for a further 5 minutes onhigh.
Discard the red bell pepper and puree the mixture in a food processor.
Mix together the eggs and the sour cream (creme fraiche) in the casserole.
Add salt and pepper to taste.
Stir in the curry powder, 1 cup (250 ml/8 fl oz) of hot water and the puree.
Stir well and microwave for a further 5 minutes onhigh.
