Description
This Spicy Lemon Fish Soup is a vibrant Mediterranean-inspired dish combining tender white fish, diced potatoes, and a zesty lemon kick. Infused with warming spices like cumin, smoked paprika, and a touch of chili, this healthy soup is both comforting and packed with flavor. Perfect for a nutritious weeknight meal, it’s naturally gluten-free and dairy-free, making it suitable for a variety of dietary needs.
Ingredients
Scale
Base and Aromatics
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 small red chili or ½ teaspoon red pepper flakes
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
Soup and Vegetables
- 4 cups low-sodium fish or vegetable broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1 medium potato, peeled and diced
Fish and Garnish
- 1 pound white fish fillets (such as cod or tilapia), cut into chunks
- Juice of 1 lemon (plus extra for serving)
- Salt and pepper, to taste
- Chopped fresh parsley or cilantro for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent, creating a flavorful base.
- Add Spices and Garlic: Stir in the minced garlic, red chili or red pepper flakes, ground cumin, and smoked paprika. Cook for another 1–2 minutes until the spices become fragrant, enhancing the soup’s depth.
- Add Broth, Tomatoes, and Potatoes: Pour in the fish or vegetable broth along with the diced tomatoes and their juice. Add the diced potato pieces and bring the mixture to a boil. Then reduce the heat and let it simmer gently for 10–12 minutes until the potatoes are tender.
- Cook the Fish: Carefully add the chunks of white fish to the simmering soup. Continue cooking for 5–7 minutes, or until the fish is opaque and easily flakes with a fork, ensuring it is perfectly cooked through.
- Season and Finish: Stir in the lemon juice and season the soup with salt and pepper to taste. This adds brightness and balances the spicy, savory flavors.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh chopped parsley or cilantro. Serve immediately with optional crusty bread or extra lemon wedges on the side for additional zest.
Notes
- Adjust spice level by increasing or omitting the chili to suit your taste preference.
- For extra nutrition, add chopped spinach or kale in the last few minutes of cooking until wilted.
- This soup pairs beautifully with crusty bread or a light green salad for a complete meal.
- Use low-sodium broth to better control the salt content in the dish.
