Anonymous Fri Oct 07 11:21:12 2005

1 cup chopped potato (about

1 medium)

3/4 cup chopped onions (about

1-1/2 medium)

2 cups chicken broth

1-1/2 teaspoons curry powder

1 clove garlic, finely chopped

1 (14-1/2 ounce) can whole tomatoes,

undrained

4-1/2 cups 1-inch pieces catfish or

whitefish fillets (about

1-1/2 pounds)

1 cup plain nonfat yogurt

2 tablespoons chopped fresh parsley

2 tablespoons lemon juice

Heat potatoes, onion, broth, curry powder, garlic and tomatoes to boiling in 2-quart saucepan, stirring frequently and breaking up tomatoes; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Place soup in blender. Cover and blend about 30 seconds or until smooth. Return soup to saucepan; heat to boiling. Stir in fish; reduce heat. Simmer about 5 minutes longer or until fish flakes easily with fork; remove from heat. Cover and refrigerate about 4 hours or until chilled. Stir in remaining ingredients. 6 servings