I've had this recipe for "Spicy fish soup with chapati" for a little over a week now, meaning to cook it but always finding myself cooking something else for dinner instead.
But last night, Friday night, I finally went to the supermarket to buy some fish, went home, and got cooking!
I must admit I don't really have any fond memories, or any memories at all, as a matter of fact, of fish soup growing up. I'm not complaining though, fish soup can be tricky to make and I'm a bit of a picky eater. Plus, I don't even think I have a proper mental picture of what a good fish soup should look like... Come to think of it, that's pretty sad.
Maybe my new mental image of good fish soup should be the soup I made last night. It was golden, creamy, spicy, and just delicious. My bf scored it as a 5 out of 6 (fresh fish, I used frozen, would have made it a 6), and I must agree with him, but not because of the fish, but because I didn't like that there were so much lentils in the soup. Next time I'm gonna half the amount of lentils I use. And maybe add in a splash of white wine. The original recipe calls for chapati bread but I make an awesome naan bread, so...!
Golden spicy fish soup served with homemade naan bread
Adapted from Arla.se
300 g firm fish, for example pollock (coaley), cod or salmon
1 leek, finely chopped
1 tbsp butter
1 tsp turmeric
1 ½ tsp ground chili, or to taste
1½ tsp ground cumin, or to taste
2 cubes chicken stock
5 dl water
1 ½ dl red, or green lentils
5 dl cooking cream
½ tsp salt
Naan breadAdapted from bbcgoodfood.com
450 g all-purpose flour
7 g fast action yeast
300-350 ml water
1 tbsp olive oil
2 tsp salt
PS! If you are planning on using green lentils, either soak them in water for 1 hour, or add about 10 minutes cooking time.
Cut the fish into bite size pieces. Melt the butter in a saucepan, and sauté the leeks. Stir in the spices, chicken stock cubes, water and lentils. Bring to the boil, cover with a lid and allow to cook for 10 minutes. Turn down the heat, add the fish and the cooking cream. Simmer for 3 minutes or until the fish is done. Add salt to taste.
While the soup is cooking, prepare the naan dough. Heat the grill in your oven to high. In a bowl, mix all the dry ingredients. Make a well in the middle and water and oil. Mix to a rough dough. Leave it as it is for 5 minutes, than knead the dough for 1-2 minutes until smooth and springy. Cover with oiled cling film and leave to sit for 10 minutes. It won't double in size, but don't worry.
Roll the dough out into a circle on a floured surface. Cut the circle into pizza slices, 8 in total. Transfer to a lined baking tray and grill for 3-4 minutes, turning half way.
Serve the soup in individual bowls, sprinkle chopped leeks on top and drizzle with olive oil.