Description
Spicy Lemon Fish Soup is a zesty and flavorful delight featuring white fish fillets simmered in a tangy broth enriched with spices and fresh herbs.
Ingredients
Scale
- 1 lb white fish fillets (cod, halibut, haddock), cut into chunks
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 small red chili, finely sliced (adjust to taste)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 4 cups fish or vegetable stock
- 1 large lemon (zest + juice)
- 1 cup diced tomatoes (canned or fresh)
- Salt and pepper to taste
- 1 tablespoon fresh parsley or cilantro, chopped
- Optional: red pepper flakes for extra heat
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until softened and translucent.
- Stir in the minced garlic and sliced chili. Cook for 1–2 minutes, just until fragrant.
- Sprinkle in the cumin and paprika. Stir to coat the onion mixture and let the spices bloom for about 30 seconds.
- Pour in the fish or vegetable stock and diced tomatoes. Stir in lemon zest and bring to a gentle simmer.
- Carefully add the chunks of white fish. Let simmer (not boil!) for 6–8 minutes, or until the fish is opaque and flakes easily.
- Stir in the lemon juice, taste, and adjust seasoning with salt, pepper, and more chili if desired. Garnish with fresh parsley or cilantro before serving.
Notes
- For even more lemony flavor, add a preserved lemon wedge or a splash of lemon juice at the end.
- Don’t overcook the fish — once it flakes easily, it’s done!
- Add a handful of greens (like spinach or kale) in the last minute or two for an extra nutrient boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg