Lightly Curried Fish Soup

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To avoid freezer burn, I did some sorting of opened and resealed items.  Among these were a quarter bag of broccoli florets, and two pollock fillets which looked rather tired, but still good to eat.  Rather than making a “bland dish” with the fish which might have been a bit disappointing in their slightly dried state, I decided to make a soup with a bit of spice to revive the items’ potential.  The end was a satisfying soup with a hint of curry, that was filling and worth the effort.  You don’t need to use “tired” food to do this, that is just how the recipe came about.  I am sure with “at their prime” ingredients this dish would be even more delicious.


  • White Fish Fillets (skinless) 2 medium
  • Potatoes 1 baking or 2 medium
  • Broccoli 2 cups of florets separated
  • Curry Paste 3 Tbs
  • Water 1.25 litres
  • Salt to taste


Wash and peel potatoes (if desired, I personally leave skins on).  Chop potato into 1/2 inch cubes.  Do the same with the fish portions.  Place the curry paste into large soup pan and warm.  Add potato and stir to coat with paste.  Add the remaining ingredients and bring to a boil. Cover and reduce to a high simmer for 40 minutes.  You can either leave it chunky or blitz for a smooth soup.  Add additional salt as needed.










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