Curry Fish
7 servings
60 minutes
Recipe by Christian Lorenzini, chef of the restaurant Christian.
1
Wash, peel, and chop celery, carrots, white onion, and garlic into small cubes.
- Extra virgin olive oil: 50 ml
- Garlic: 2 cloves
- Celery stalk: 40 g
- Carrot: 40 g
- Shallot: 80 g
2
Put the pot on the fire.
3
Pour olive oil into the heated pot and fry the cod fillet.
- Extra virgin olive oil: 50 ml
- Cod fillet: 800 g
4
Add vegetables to the fish.
- Celery stalk: 40 g
- Carrot: 40 g
- Shallot: 80 g
5
Fry until golden brown.
6
Add wine and evaporate it.
- Dry white wine: 100 ml
7
Add tomato paste, curry, and sauté lightly.
- Tomato paste: 20 g
- Curry powder: 20 g
8
Pour the dish with fish broth.
- Fish stock: 3 l
9
Add boiled potatoes and rice flour.
- Boiled potatoes: 100 g
- Rice flour: 20 g
10
Stir and cook on low heat for 40 minutes.
11
Send the soup base to the blender and blend.
12
Salt, pepper, and pour back into the pot.
- Salt: to taste
- Ground black pepper: to taste
13
Add mussels, vongole, shrimp, and sun-dried tomatoes to the base of the soup.
- Tiger prawns: 350 g
- Mussels: 250 g
- Vongole (Venus clams): 280 g
- Sun-dried tomatoes: 35 g
14
Bring to a boil and pour in the milk. The soup is ready.
- Milk: 140 ml
15
When serving, add chopped parsley and green onion.
- Chives (ciboulette): 30 g
- Parsley: 20 g
