Indian Spicy Fish Soup with local mackerel and haddock

Marianne Laidlaw took second place with this recipe in the Riverside Restaurant Fish Soup Competition held at the Melplash Show on 27th August 2009.


  • About 800 g fish [half mackerel and half haddock]
  • 500 ml fish stock
  • 1 red pepper finely diced
  • 1 large onion very finely chopped
  • 3 Garlic cloves – crushed
  • 500 g passata
  • 1 tin coconut milk
  • 2 tbsp mustard seeds
  • 1 tbsp coriander seeds
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 2 tsp turmeric
  • 1 tsp ground cumin
  • 2 red chillies de-seeded & chopped
  • 2 inches fresh ginger grated
  • 1 lime


Heat a couple of tablespoons of veg oil in a large pan. Add all dried spices and let sizzle for a few minutes to let them infuse.

Add the onions, garlic chillies and red pepper and cook until the onion is softened

Stir in the passata and after heating through for 5 mins or so add the fish stock. Stir well and bring up to a simmer.

Add the mackerel fillets [whole] so they poach in the liquid. Once done [5-10 mins] removed with a slotted spoon and set aside. Add the haddock to the pan [chopped into bite size pieces]

Meanwhile chop the mackerel [removing any skin and bones]. Add the mackerel back to the pan. Stir in the coconut milk, squeeze in lime juice. Heat through for a few minutes. Season with salt and pepper and then serve.