Curried fish soup

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 411 Kcal, 22g Protein, 9g Carbohydrates, 31g Fat


  • 1 onions
  • 1 garlic clove
  • 1 tbsp butter
  • 3 tsp mild curry powder
  • 2 tbsp quince jelly
  • 3 sprigs thyme
  • 1 litre vegetable bouillon
  • 3 dl full cream
  • salt and pepper to taste
  • a little curry powder
  • 400 g pike-perch fillets
  • a little thyme, to garnish

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  • Finely chop the onion and garlic, sauté in the butter. Add the quince jelly, curry and thyme, briefly sauté.
  • Pour in the stock and cream, bring to the boil, reduce the heat, cover and simmer for approx. 15 mins. Remove the thyme. Puree the soup until smooth, season.
  • Cut the fish into strips approx. 2 cm wide, add to the soup and leave to infuse for approx. 8 mins. Plate up the soup and garnish with curry and thyme.
  • Tip:

    Replace the pike perch with another type of fish.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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