Curried fish soup

Curried fish soup

Total: 50 min. | Active: 50 min.
Low Carb
Nutritional value / people: 411 kcal
, Fat: 31 g
, Carbohydrate: 9 g
, Protein: 22 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 onion
1 garlic clove
1 tbsp butter
2 tbsp quince jelly
3 tsp mild curry powder
3 sprigs thyme
1 litre vegetable bouillon
3 dl full cream
salt and pepper to taste
400 g pike-perch fillets
a little curry powder
a little thyme, to garnish
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How it's done

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Finely chop the onion and garlic, sauté in the butter. Add the quince jelly, curry and thyme, briefly sauté.

Pour in the stock and cream, bring to the boil, reduce the heat, cover and simmer for approx. 15 mins. Remove the thyme. Puree the soup until smooth, season.

Cut the fish into strips approx. 2 cm wide, add to the soup and leave to infuse for approx. 8 mins. Plate up the soup and garnish with curry and thyme.

Good to know
Tip: Replace the pike perch with another type of fish.


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