Fish soup

Ingredients
300 g leek cut into slices
2 garlic cloves
1 tbsp butter
1 tsp curry powder
4 dl crushed tomatoes
10 dl water
2 fish stock cubes
500 g potatoes, cut into chunks
200 g carrots, cut into chunks
400 g white fish, cut into chunks
creme fraiche
dill
oregano

Fry leek and garlic together with butter in a pot. Powder the curry powder on top and let it all fry for about one minute. Add tomatoes, water and stock cubes. Add potatoes and carrots. Let the soup boil for about 20 minutes or until the vegetables are soft.
Add the fish and the dill. Let it simmer until the fish is white and firm, this takes about 5 minutes. Serve with some creme fraiche and sprinkle over some oregano.