Servings:
Curry Soup with Haddock and Nectarine
Fish is brilliant in soup. The preparation time is short, and most types of fish are mild enough in flavor to pair well with a plethora of different ingredients.
Ingredients
- 50 gram Ginger fresh
- 3 cloves Garlic
- 3 pcs. Onion
- 2 pcs. Scallion - Spring Onions the white part
- 0.25 pcs. Squash yellow or green
- 4 pcs. Kaffir lime leaves
- 7 gram Turmeric
- 6 gram Curry
- 2 cans Coconut Milk
- 400 gram Broth Vegetable broth
- 4.5 gram Oil Lemon oil
- 15 gram Apple Cider Vinegar
- Salt
- Pepper
- 0.75 pcs. Squash
- 2 pcs. Scallion - Spring Onions the white part
- 100 gram Spinach frozen
- 150 gram Haricot'S Vert Green beans
- 300 gram Haddock Fillet skinless (can be replaced with an equivalent amount of cod or pollock fillet)
- 1 pcs. Nectarine sliced
- 30 gram Cashews
- Basil Leaves fresh
- Chili Flakes optional
- Oil preferably coconut or olive oil
Instructions
Soup:
- Peel the ginger and garlic and finely chop them.
- Slice onion, scallions, and squash into thin slices.
- Add oil to a 5-liter pot and fry the vegetables over medium-high heat until they are lightly golden.
- Add turmeric and curry and stir well in the pot.
- Let it fry for 2-3 minutes.
- Add lime leaves, coconut milk, broth, lemon oil, and vinegar, and stir.
- Let the soup simmer for 25 minutes.
Filling:
- While the soup is cooking, prepare the filling and topping:
- Slice squash and scallions into thin slices.
- Cut the beans into 3-4 pieces each.
- Cut the haddock into 4-5 cm wide pieces.
- When the soup has simmered for about 25 minutes, add the vegetables.
- Let the soup simmer for 3-4 minutes, season with salt and pepper, and then add the haddock.
- Bring the soup to a boil and let it cook for 1 minute.
Serving:
- Serve the soup with slices of nectarine, sprinkled with cashews, basil, and optionally chili flakes.