Rustic Fish Soup with Curry and Fish Nuggets

4 persons

Ingredients:
Fish bones from 6 fish, e.g. plaice, dab, lemon sole, flounder or turbot
1 large onion
1 carrot
2 celery stalks or 1 Hamburg parsley
4 spring onions or 2 leeks
1 large red chilli
1 whole lemon
sea salt and freshly ground black pepper
2 shallots (small onions)
1-2 tbsp. of good curry powder
2 ears of maize
12 cherry tomatoes
1 bunch fresh chervil or watercress
1 tin Bornholms Fish Nuggets

Clean and cut the vegetables and the lemon. Place the fish bones in a roasting pan, season with salt and pepper. Top with whole chilli, vegetables and the lemon. Place in the oven at 200° C for 12 minutes.
Remove the roasting pan, pour the contents into a pot and add 2 litres of boiling water. Let the soup simmer for 30 minutes. Strain the soup, and set aside a few of the vegetables for serving if desired. Sauté the minced shallots and curry in a pot with a touch of olive oil and fry off the oil over high heat while stirring. Pour in the fish stock, a little at a time, and simmer for around 10 minutes. Boil the ears of maize and then cut off the kernels. Add the cherry tomatoes to the soup and heat thoroughly. Pour the fish nuggets into a strainer and suspend over a pot. Pour boiling water over the fish nuggets, then bring to a boil and steam the fish nuggets for a few minutes. Season the soup to taste and pour over maize kernels and vegetables in a soup plate. Serve with fresh chervil or watercress and good bread.
The fish bones are available from the fishmonger. Or use ready-made fish stock available as bottled concentrate.