Mormor’s curried fish soup

Method

1. Melt the butter in a large saucepan, add the onions and cook over a gentle heat for 5 minutes, without colouring. Add the leek and cook for another few minutes until softened, then add the garlic. Stir in 1 tsp of the curry powder and fry for another minute or so until fragrant.
2. Pour in the stock, increase the heat to bring it to the boil, then turn down the heat again – it should be barely simmering. Add the cod and salmon and poach for 5-8 minutes, then add the prawns and cook for 3 minutes more. Remove the pan from the heat and stir in the cream.
3. Heat the oil in a small frying pan and add the remaining curry powder. Fry for 1 minute or so until smoky and aromatic, then remove from the heat and pour into a bowl (see Make Ahead).
4. Divide the soup among 4 bowls, drizzle over a little curry oil and sprinkle with the chopped herbs. Serve with chunky bread, if you like.