need a recipe for "Spicy Fish Soup" or similar please?

[biglips]

thanks

got an easy nigel slater one somewhere

and a more complicated sophie grigson

v long though.....want to borrow the books?

i need it for tmrw though! as Dp is cooking

found this one...is quite curry-ish...will look for my fave one, must be online somewhere:

Nigel Slater's Kerala fish stew with lime and curry leaves

Serves 4

750g mixed fish, such as haddock, mullet
a little turmeric
juice of a lime
3 tbsps of coconut, vegetable or groundnut oil
an onion, peeled and finely chopped
4 large, or 6 small green chillies, seeded and finely chopped
4 cloves of garlic, peeled and crushed
a piece of ginger as big as your thumb, peeled and finely grated
6 green cardamoms
20 fresh curry leaves
400ml tin coconut milk
rice to serve

Rinse the fish, taking care to remove any loose scales or bones. Pat it dry with kitchen paper, put it in a shallow dish and dust with a couple of pinches of turmeric and the same of salt. Squeeze over the lime juice and set aside for half an hour or so.

Heat the oil in a large, shallow pan, adding the onion as it warms. Cook over a low to moderate heat until the onion is soft, stirring from time to time, then add the chillies, garlic and ginger, continuing till all has softened.

Break open the cardamom pods, crush the seeds slightly, and add them to the onion mixture with the curry leaves. Stir in the coconut milk and an equal amount of water. Simmer for 8-10 minutes, making sure it does not boil. (It will curdle if it does.)

Cut the fish into large, meaty chunks then slide them into the sauce. Let it cook gently, barely bubbling, until tender and easily parted from its skin or bone. This will take about 4 or 5 minutes depending on the thickness and variety of your fish. Taste for seasoning, adding more lime juice or salt as you wish.

I do one with:

Garlic
Spring Onion
Coconut Milk
Fish Stock cube
Lemon grass
Chilie
Coriander
Soy sauce
Prawns
Spinach if wanted
Noodles if you want it more substantial, otherwise leave them out.

Basically, throw everything in together apart from the prawns and spinach, let it reduce a bit then throw in the prawns and spinach. (Put the noodles in a minute or two before the prawns and spinach if wanted).

Then put lots of freshly chopped coriander on top to garnish

It's not a soup but Nigella does a fantastic seafood and pumpkin curry. Will have a look and see if I can find the recipe.

Here it is:-

400ml tin coconut milk
1-2 tablespoons yellow (or red) Thai curry paste
350ml fish stock (I use boiling water and a slug of Benedicta Touch of Taste Concentrated Fish Bouillon; cubes would do)
3 tablespoons fish sauce
2 tablespoons palm sugar or caster sugar
3 lemongrass stalks, each cut into three and bruised with the flat of a knife
3 lime leaves, de-stalked and cut into strips
1/2 teaspoon turmeric
1kg pumpkin (or butternut squash), peeled and cut into large-bite-sized chunks
500g peeled raw prawns
pak choi or any other green vegtables of your choice
juice of 1/2-1 lime, to taste
coriander, to serve

Skim the thick creamy top off the tin of coconut milk and put it, over medium heat, into a large saucepan or casserole with the curry paste. Let it sizzle and, using a fork, whisk or wooden spoon, beat milk and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash take as little as 5 minutes.
As I mentioned, you can cook the curry up till this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you're about 5 minutes away from wanting to cat, get ready to cook the seafood.
So, to the robustly simmering pan, add the salmon and prawns (if you're using the prawns from frozen they'll need to go in btfore the salmon). When the salmon and prawns have cooked through, which shouldn't take more than 3-4 minutes, stir in any green veg you're using - sliced, chopped or shredded as suits - and tamp down with a wooden spoon. When the pak chol's wilted, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat or decant the curry into a large bowl, and sprinkle over the coriander; the point is that the coriander goes in just before serving. Serve with more chopped coriander for people to add to their own bowls as they eat, and some plain Thai or basmati rice.
Serves 4-6.

yum yum!!! - ill ask DP to take his pick!

mmm caligula, mrs spoon, those sound divine

found nigel's - its a bit more of a french type thing:
2tbsp olive oil
onion, chopped
carrot, diced
2 cloves garlic, chopped
handful chopped parsley
1/2tsp chillio
long piece of orange peel
bay leaf
pinch of saffron
750g freash or tinned tomatos
1 kg mixed white fish
handful mussels/clams/prawns

soften the onion, then add the garlic and carrot and cook until soft
add the chilli, orange peel, bay leavf and saffron.
crush the tomatos and add to the pan
allow it to cook down, then add enough liquid - white wine or water - till it is a loose soupy consistently. let it bubble gently
cut the fish into large chunks
place in the broth and cook till opaque, just less than 10 mins
add the mussels or clams, it is ready when the shells open
add black pepper and chopeed parsley

Ooh sorry, forgot Mrs Spoon's recipe has reminded me - I do put lime and brown sugar in if there's any (but you don't need to)