Seafood soup
Here’s a flavorful seafood soup recipe with fish and shrimp, spiced with curry and enriched with white wine:
2 fillets firm white fish (like cod, tilapia, or ling)
A handful of large shrimp, peeled and cleaned
1 small fennel bulb, thinly sliced
2 carrots, sliced
1 onion, chopped
1 small leek, sliced
1 celery stalk, chopped
2 tomatoes, chopped
1 tbsp olive oil
1-2 tsp curry powder
2 garlic cloves, minced
350 ml white wine
70 g tomato paste
800 ml fish broth (can be made with a fish stock cube)
1 tsp thyme
Salt and cayenne pepper to taste
Heat the olive oil in a large pot over medium heat. Add the curry powder and cook for 1-2 minutes to release the flavor.
Add the fennel, carrots, onion, leek, and celery to the pot. Cook the vegetables until softened, about 5-7 minutes.
Stir in the minced garlic and white wine. Bring the mixture to a boil.
Add the fish broth, tomatoes, thyme, tomato paste, salt, and cayenne pepper. Reduce the heat and let the stew simmer gently for 20 minutes.
After simmering, carefully place the fish fillets and shrimp into the pot. Cook for an additional 2-3 minutes until the fish is opaque and the shrimp are pink.
Adjust seasoning to taste and serve hot.