Potato, Smoked Fish and Parsley Soup

9:00 pm on 7 June 2005

(Serves 2)


  • 2 tablespoons butter
  • 1 medium onion, peeled and finely diced
  • 1 large clove garlic, peeled and finely chopped
  • half teaspoon curry powder
  • 3 medium floury or all-purpose potatoes, peeled and sliced
  • 1 bay leaf
  • salt and pepper
  • 2 cups water
  • 200g smoked blue cod, hoki or trevally
  • lots of finely chopped parsley

To finish:

  • Big squeeze lemon or lime juice, or a splash of cream


Put the butter into a medium-sized heavy-bottomed saucepan and put over moderate heat. When the butter is melted, add the onion and fry until translucent. Add the garlic and curry powder and fry again for a minute or two. Add the potatoes, bay leaf and salt and pepper. Cover with the water.

As soon as it comes to the boil, lay the smoked fish across the top of the potatoes. Simmer until the potatoes are completely tender and falling to pieces. Lift out the smoked fish onto a board and remove any skin and bones. Use a fork to pull into flakes. Remove the bay leaf from the pot and puree the potatoes, using a stick processor. The potatoes do not need to be completely smooth.

Add extra water if needed, to thin down the soup. Add the flaked smoked fish to the soup and bring back to a simmer. Soup may be made ahead of time to this stage. When ready to serve, stir in lots of finely chopped parsley. If you want a tangy finish, add a good squeeze of fresh lime or lemon juice. Or for a mellow finish stir in a splash of cream.

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