Print

Spicy Lemon Fish Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Spicy Lemon Fish Soup is a zesty, warming dish packed with tender fish, bold spices, and a tangy lemon kick. Perfect for chilly evenings or when you’re craving something light yet flavorful, this soup is easy to prepare and full of wholesome goodness.

Ingredients

Scale
  • For the Soup Base:
    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 garlic cloves, minced
    • 1 teaspoon grated ginger
    • 1 red chili, finely chopped (adjust to taste)
    • 1 teaspoon paprika
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon cayenne pepper (optional, for extra heat)
    • 6 cups (1.5 liters) fish or vegetable stock
  • For the Fish and Vegetables:
    • 1 pound (450 g) firm white fish fillets (e.g., cod, halibut, or snapper), cut into bite-sized pieces
    • 1 cup diced tomatoes (fresh or canned)
    • 1 cup diced potatoes or sweet potatoes
    • 1/2 cup chopped carrots
    • 1/2 cup chopped celery
  • For Flavoring:
    • 1/4 cup fresh lemon juice (about 1–2 lemons)
    • 2 tablespoons chopped fresh parsley or cilantro
    • Salt and black pepper, to taste

Instructions

  1. Sauté the Aromatics:
    • Heat the olive oil in a large pot over medium heat.
    • Add the onion, garlic, ginger, and chili, and sauté for 2-3 minutes until fragrant and softened.
  2. Add the Spices:
    • Stir in the paprika, cumin, and cayenne pepper. Cook for 1 minute to toast the spices and release their flavors.
  3. Prepare the Broth:
    • Pour in the fish or vegetable stock and bring to a boil. Add the potatoes, carrots, celery, and diced tomatoes. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the vegetables are tender.
  4. Cook the Fish:
    • Add the fish pieces to the pot. Simmer gently for 5-7 minutes, or until the fish is cooked through and flakes easily.
  5. Add Lemon and Herbs:
    • Stir in the fresh lemon juice and parsley or cilantro. Season with salt and pepper to taste.
  6. Serve:
    • Ladle the soup into bowls and garnish with extra parsley or cilantro if desired. Serve hot with crusty bread or over steamed rice for a heartier meal.

Notes

  • For a milder version, reduce or omit the chili and cayenne pepper.
  • You can add shrimp, clams, or mussels for a seafood twist.
  • This soup can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the fish.

Find it online: https://ukfinda.com/spicy-lemon-fish-soup/