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Hotpot with curry, red chilli, spinach and salmon

This stock based salmon fish soup is full of nutrition and absolutely delicious in taste. Why not try an East Asian soup for dinner today?
Recipe icon
    • 500 g salmon, skinned and boned, sliced
    • 1 tbsp olive oil
    • 0.5 a red chilli, chopped
    • 1 tsp curry powder
    • 6 dl fish stock
    • 1 tsp soy sauce
    • 4 small handfuls of spinach
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  1. Add the oil to a pan. Add the chilli and curry powder to fry.
  2. Add the fish stock. Boil for around 2-3 minutes.
  3. Add the soy sauce and spinach. Reduce the temperature and leave to simmer for 2-3 minutes.
  4. Slice the salmon and add to the stock. Leave to simmer for another 2-3 minutes then serve immediately. This stops the salmon from over-cooking so it is still slightly pink in the centre.