MORMOR’S CURRIED FISH SOUP

Preparation 15 minutes

Cooking about 20 minutes

Serves 4 This soup has subtle layers of depth. My mormor (maternal granny) has been making it for as long as I can remember.

1 tsp butter 2 onions, thinly sliced 1 leek, sliced 2 garlic cloves, very finely chopped 2 tsp medium curry powder 1L fish or vegetable stock 300g thick cod fillets, cut into chunks 300g salmon, cut into pieces 150g cooked frozen Atlantic prawns, defrosted 250ml single cream 2 tbsp cold-pressed rapeseed oil or olive oil TO SERVE 1 bunch of dill, chopped 1 bunch of parsley, chopped chunky bread

1 Melt the butter in a large pan, add the onions and sauté over a low heat for 5 minutes without colouring. Add the leek and cook for another few minutes until softened, then add the garlic. Stir through 1 tsp of the curry powder and fry for another minute or so until fragrant. 2 Pour in the stock, bring to the boil, then reduce the heat – it should be just quivering. Add the fish and poach for 5-8 minutes, then tip in the prawns and cook for 3 more minutes. Remove from the heat and stir in the cream. 3 Meanwhile, heat the oil in a frying pan and add the remaining curry powder. Fry for 1 minute until aromatic, then tip into a bowl to cool. Divide the soup between 4 bowls, drizzle over a little curry oil and garnish with herbs. Serve with chunky bread.