250g fish fillets
16 mussels
1 ½ litres water
2 tomatoes
2 tbsp tomato paste
2 tbsp flour
15g butter
2 chicken stock cubes
2 tbsp chopped parsley
2 tsp curry powder
salt and pepper

Put fish fillets into a saucepan, add water, bring to boil, reduce heat and simmer covered for 15 mins. Drain fish and reserve stock. Melt butter in saucepan. Add flour and curry powder, stirring until smooth. Add tomato paste, add fish stock gradually, stirring until smooth. Still stirring, bring to the boil so soup thickens. Add crumbled stock cubes, peeled and chopped tomatoes and simmer one minute. Add flaked fish and cleaned mussels. Add salt and pepper to taste. Cook gently and serve topped with chopped parsley.

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Essentially simple and fantastic to eat with Deli bread.

taro
kumara
butternut
parsnip
swede
some fish
cumin
a little chilli
pepper
coriander
coconut milk

Using all or some of the first five vegetable ingredients, cube them and boil gently with other ingredients. Don’t mush the vegetables as the consistency of taro is vital.

Posted in: Summer Meals | Comments(0)