Curried Fish Soup (South Africa)
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INGREDIENTS STOCK 3 pounds fish trimming; bones, heads and tails from any white-fleshed fish 1 medium-sized onion, peeled 1 large bay leaf 6 whole black peppercorns 2 teaspoons salt 2 quarts water First, prepare the stock in the following fashion: Combine the fish trimmings, whole onion, bay leaf, peppercorns and 2 teaspoons salt in a 4 to 5 quart enameled or stainless-steel casserole or pot. Pour in the water and bring to a boil over high heat. Reduce the heat to low, cover partially, and simmer for 30 minutes. Pour the entire contents of the pan into a fine sieve set over a 3 to 4 quart saucepan. Strain the stock, pressing down hard on the trimmings with the back of a spoon before discarding them. Boil the stock briskly, uncovered, until it is reduced to 6 cups. SOUP 3 tablespoons vegetable oil 2 cups coarsely chopped onions 2 large carrots, sliced 2 tablespoons curry powder, preferably Madras type 3 medium-sized firm, ripe tomatoes, peeled, seeded, coarsely chopped    OR substitute 1 cup chopped, drained canned tomatoes 2 teaspoons malt vinegar 1 teaspoon light brown sugar 1 teaspoon salt 3 medium-sized boiling potatoes (about 1 pound), peeled and cut into ½-inch cubes 1 pound haddock fillets with skin removed, cut into 1-inch cubes 2 hard-cooked eggs, the yolks rubbed through a sieve and the whites finely chopped TO MAKE THE SOUP: Heat the oil in a heavy 4 to 5 quart saucepan over moderate heat until a light haze forms above it. Drop in the onions and carrots and, stirring frequently, cook for about 5 minutes, until they are soft but not brown. Add the curry powder and stir for a minute or so. Then add the tomatoes and, still stirring, boil briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon. Add the fish stock, vinegar, sugar and 1 teaspoon of salt, and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 15 minutes. Add the cubed potatoes, simmer 5 minutes longer, then add the haddock. Cover and cook over low heat about 8 to 10 minutes, until the potatoes are tender and the fish flakes easily when prodded gently with a fork. Taste for seasonings and serve at once. Just before serving, sprinkle the soup with the hard-cooked eggs.