- 8 cups water
- 500g fish fillets
- 1-2 doz mussels
- Assorted seafood medley bits
- 3oz butter
- 1/2 cup flour
- 1tsp curry powder
- 1/3 cup tomato paste or sauce
- 2tsp salt
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 2/3 cup cream
- Pepper and salt to taste
- 2 tbs chopped parsley
Method
- Put water, fish fillets into a large pan, bring to boil.
- Reduce heat and simmer for 30 minutes.
- Strain the water off and keep aside. Place fish in a container and cover. Put aside.
- Heat butter in a large pan, add curry powder, and flour.
- Stil until combined.
- Remove from heat and add the fish stock. Stil until combined.
- Return pan to heat and add the tomato paste, potatoes and carrots. Stir until mixture boils.
- Reduce heat, simmer gently covered for about 30 minutes, season with pepper.
- Cut mussels and seafood medley.
- Flake the cooked fish fillets.
- Add mussels, fish and seafood, cream.
- Simmer a further 5 minutes uncovered.
- Add parsley stir until combined.
- [optional] pour into a liquidiser
