Ingredients
- 5 cups fish broth (see recipe)
- 2 tablespoons butter
- ½ cup finely chopped onion
- 1 teaspoon finely minced garlic
- 1 tablespoon curry powder
- 2 cups chopped fresh red ripe or canned tomatoes, preferably imported
- ½ cup raw rice
- ¾ pound white-fleshed, non-oily, skinless, boneless fish fillets, cut into 1-inch cubes
- ½ cup corn kernels, preferably freshly scraped from the cob, or frozen or well-drained canned kernels
- ½ cup heavy cream
- Salt to taste if desired
- Freshly ground pepper to taste
- Croutons, optional (see recipe)
-
Nutritional Information
-
Nutritional analysis per serving (4 servings)
426 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 27 grams protein; 98 milligrams cholesterol; 1166 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 to 6 servings
Preparation
- Prepare fish broth and set aside.
- Meanwhile, heat butter in a saucepan and add onion and garlic.
- Cook briefly, stirring, until onion is wilted.
- Sprinkle with curry powder and cook briefly, stirring. Add tomatoes. Add rice and fish broth and bring to boil. Cook 15 minutes, or until rice is quite tender.
- Pour the mixture into container of food processor or electric blender and blend thoroughly.
- Return the soup to a kettle or saucepan and bring to simmer. Add fish cubes and simmer about 4 minutes. Add corn and stir. Cook about 1 minute. Add cream, salt and pepper and bring to simmer. Serve piping hot with croutons, if desired.
30 minutes
Dining and Cooking