Curry Fish Soup - Currykryddad fisksoppa

CURRY FISH SOUP

Currykryddad fisksoppa

Serves approx 4

10.6 oz fillet of cod

7 oz fillet of salmon

1 red bell pepper

1 aubergine

1 leek

1 tablespoon curry

some cayenne

4 cups water

2 fish bouillon cubes

2 tablespoons tomato paste

0.8 cup creme fraiche

salt

Cheese muffins (approx 16):

1.2 cups flour

0.4 cup fine rye flour

1½ teaspoons baking powder

3 eggs

0.4 cup olive oil

0.6 cup regular milk

1½ oz walnuts

6 marinated, sundried tomatoes

3½ oz grated cheese

Preheat oven to 392F.

Soup:

Trim the bell pepper, peel the aubergine, trim the leek and cut everything in small dice. Sauté in some butter in a pot for a few minutes. Add curry, cayenne, water, bouillon cubes and tomato paste. Bring to a boil and let boil for about 5 minutes. 

Cut the fish in rather large cubes and put them in the soup. Boil over low heat until the fish is white and non-transparent, 3 to 5 minutes. Add creme fraiche and bring the soup to a boil again while stirring gently. Flavor to taste. Serve with cheese muffins.

Muffins:

Mix the flours with baking powder, add the eggs and work them into the flour. Add olive oil and milk, little by little, while stirring to a smooth batter. Roughly chop the walnuts, dice the tomatoes and stir it into the batter with grated cheese. Bake for about 15 to 20 minutes until nicely colored and baked through.

Enjoy!

Bella