Name: Cold (or hot) Curried Fish Soup
Ingredients: 6 oz peeled prawns (175 g); 1 lb coley fillet – get the fishmonger to skin it for you (450 g); 2 pints milk (a generous litre); ¼ pint single cream (150 ml); salt, pepper; 2 tablespoons plain flour; 2 oz butter (50 g); 2–4 teaspoons curry powder; juice of ½ lemon; 1 pint chicken stock (570 ml)

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

You really need a blender for this tasty, creamy soup. It is very cheap to make because you only need to use coley, almost the cheapest of fish, for the basis of it I think it is worth getting a few peeled prawns to add at the end. If by any chance you have an enterprising greengrocer, fresh coriander leaves, chopped up and thrown on at the last minute are a very special addition.