575 g (1 1/4 lb) cod fillet, skinned and cut
2 tbsp (1 oz) 25 g butter
20 ml (4 tsp) olive oil
2 large onions, thinly sliced
1 large carrot, thinly sliced
2 celery sticks, thinly sliced
8 oz (225 g) potatoes, peeled and diced
1 tsp (5 ml) curry powder
1 bouquet garni
salt and pepper
75 ml (5 tbsp) single cream
3 tbsp (60 ml) white wine
3 tbsp (25 g) cornflour
125 ml (4 fl oz) milk
2 tbsp (1 oz) 25 g butter
20 ml (4 tsp) olive oil
2 large onions, thinly sliced
1 large carrot, thinly sliced
2 celery sticks, thinly sliced
8 oz (225 g) potatoes, peeled and diced
1 tsp (5 ml) curry powder
1 bouquet garni
salt and pepper
75 ml (5 tbsp) single cream
3 tbsp (60 ml) white wine
3 tbsp (25 g) cornflour
125 ml (4 fl oz) milk
method
1. Melt the butter in the oil in a deep saucepan. Add all the vegetables and frygently for 10 minutes.
2. Stir in the curry powder and cook for 3 minutes. Stir in 750 ml (l 1/4 pints) boiling water. Add the bouquet garni, with salt and pepper to taste.
3. Add the fish and bring the soup back to simmering point. Cover and simmer for 3-5 minutes until the fish is tender.
4. Using a slotted spoon, transfer the best pieces of fish to a bowl. Ladle in a little of the soup stock and keep hot.
5. Reduce the remaining soup by simmering, uncovered, for 15 minutes. Remove the bouquet garni, Rub the soup through a sieve into a clean pan, or process in a blender or food processor. Add the wine, if used, and reheat the soup.
6. Meanwhile, blend the cornflour with a little of the milk in a bowl. Stir in the rest of the milk. Add the mixture to the soup, stirring constantly. Bring to the boil and cook for 2-3 minutes, stirring constantly.
7. Add the fish, remove the pan from the heat and stir in the cream.
Serve at once.
2. Stir in the curry powder and cook for 3 minutes. Stir in 750 ml (l 1/4 pints) boiling water. Add the bouquet garni, with salt and pepper to taste.
3. Add the fish and bring the soup back to simmering point. Cover and simmer for 3-5 minutes until the fish is tender.
4. Using a slotted spoon, transfer the best pieces of fish to a bowl. Ladle in a little of the soup stock and keep hot.
5. Reduce the remaining soup by simmering, uncovered, for 15 minutes. Remove the bouquet garni, Rub the soup through a sieve into a clean pan, or process in a blender or food processor. Add the wine, if used, and reheat the soup.
6. Meanwhile, blend the cornflour with a little of the milk in a bowl. Stir in the rest of the milk. Add the mixture to the soup, stirring constantly. Bring to the boil and cook for 2-3 minutes, stirring constantly.
7. Add the fish, remove the pan from the heat and stir in the cream.
Serve at once.
serving amount
serves 4 to 6
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