Crème de Poissons au Cari

Preparation info

  • Serves

    6 to 8

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 2 pounds white fish or fish trimmings
    • 2 tablespoons butter
    • 1 Spanish onion, sliced
    • 1 carrot, sliced
    • 1 turnip, sliced
    • 1 tablespoon curry powder
    • 2 tablespoons flour
    • 3 pints well-flavoured fish stock
    • salt and freshly ground black pepper
    • ¼ pint double cream
    • lemon juice
    • boiled rice


    Wash the fish and cut it into small pieces. Melt the butter in a saucepan, add sliced vegetables and sauté them until onion is transparent. Add curry powder and flour, and stir until well blended. Then add fish and fish stock, and stir until boiling. Season with salt and freshly ground black pepper. Lower heat and simmer gently for 10 minutes. Lift out most attractive fish pieces and reserve them to serve in the soup. Simmer soup for 1½ hours longer, skimming when necessary.

    Strain soup through a fine sieve, rubbing through a little of the fish and vegetables without allowing any bones to pass through. Reheat soup in a clean saucepan; add cream and cooked fish, and lemon juice, to taste. Serve with plain boiled rice on a separate dish.