Boil all vegetables in the stock (not the parsley)

Meanwhile, you cut the fish into long thin stripes (3-4 cm wide) and role them into roles.

When the vegetables are still some what hard, ad the curry and the fish roles.

when the fish meat is done (should turn white), take them out of the soup.

blend the liquid without the fish, but at the parsley (leave a little bit for decoration)

Pure the soup back into the pot, bring to a boil. Taste, ad more curry, salt and/or pepper if necessary.

Serve with parsley and/or "something crispy"