CURRIED FISH SOUP WITH CREAM AND TOMATOES

Curried Fish Soup With Cream and Tomatoes image

Provided by Pierre Franey

Categories soups and stews, appetizer, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

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Ingredients

5 cups fish broth (see recipe)
2 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1 tablespoon curry powder
2 cups chopped fresh red ripe or canned tomatoes, preferably imported
1/2 cup raw rice
3/4 pound white-fleshed, non-oily, skinless, boneless fish fillets, cut into 1-inch cubes
1/2 cup corn kernels, preferably freshly scraped from the cob, or frozen or well-drained canned kernels
1/2 cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
Croutons, optional (see recipe)

Steps:

Prepare fish broth and set aside.
Meanwhile, heat butter in a saucepan and add onion and garlic.
Cook briefly, stirring, until onion is wilted.
Sprinkle with curry powder and cook briefly, stirring. Add tomatoes. Add rice and fish broth and bring to boil. Cook 15 minutes, or until rice is quite tender.
Pour the mixture into container of food processor or electric blender and blend thoroughly.
Return the soup to a kettle or saucepan and bring to simmer. Add fish cubes and simmer about 4 minutes. Add corn and stir. Cook about 1 minute. Add cream, salt and pepper and bring to simmer. Serve piping hot with croutons, if desired.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 950 milligrams, Sugar 4 grams, TransFat 0 grams