Curried Fish Soup With Cream And Tomatoes Recipes

Steps:

• Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
• Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
• Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
• Ladle the soup into bowls and serve.

Steps:

• Put coconut oil and onion in a large soup pot and saute over medium-low heat until onions are translucent, about 5 minutes. Add cod and cook, flipping once, until it starts to separate, about 5 minutes. Add garlic, carrots and mushrooms and cook until fish breaks apart easily, about 5 minutes. Add coconut milk, chicken broth, brandy and spices, and turn heat up to medium. Remove tough stems and center veins of collard greens, splitting the leaves up the middle. Put one leaf half on top of the other, roll up from the bottom, slice once through lengthwise, and chop thin. Add collard slices to pot, cover, and simmer on low for 10-15 minutes. Serve hot.

Steps:

• In a medium saucepan, melt the butter over low heat. Stir in the onion, and cook until the onion is limp and completely translucent, about 10 minutes. Stir in the curry powder and the paprika, and cook, stirring constantly, for 3 minutes.
• Stir in the tomato sauce and broth. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the salt. The soup can be made ahead up to this point. Refrigerate for 2 hours or overnight if serving cold, or reheat.
• Stir in lemon juice and pepper. Top each serving with 2 tablespoons of the yogurt.

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.