Mediterranean-Style Fish Soup Recipe
User Reviews
4.8
753 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
5 people (up to)
-
Calories
2072 kcal
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Course
Dinner
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Cuisine
Mediterranean
Mediterranean-Style Fish Soup Recipe
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Quick and easy fish soup with warm Eastern Mediterranean spices, loads of fresh herbs, and a big splash of lemon juice. The perfect one-pot meal for any night of the week. Be sure to read through for important tips!
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Ingredients
- 1 ½ teaspoon Coriander
- 1 teaspoon cumin
- 1 teaspoon Aleppo pepper flakes or ½ teaspoon red pepper flakes
- ¾ teaspoon Turmeric
- 1/2 teaspoon paprika
- 1 ½ pounds moderately firm fish fillet, I used a combination of sea bass and red snapper, cut into chunks (1 1/2 -inch pieces)
- kosher salt and black pepper
- extra virgin olive oil
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 2 celery ribs, chopped
- 4 garlic cloves minced
- 1 28- ounce can whole tomatoes
- ½ cup white wine
- 4 cups vegetable stock or chicken stock, preferably low-sodium
- 1 cup packed chopped fresh parsley
- 1 cup packed chopped fresh cilantro
- 3 green onions chopped (both white and green parts)
- 1 lemon, juiced
Instructions
- In a small bowl, mix the spices together.
- Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.
- In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.
- Add the tomatoes, white wine, and chicken broth. Bring to a boil, then lower the heat to medium-low. Cover the pot part-way and let simmer for 20 minutes.
- Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (do not over-cook the fish, remember it will continue to cook in the hot broth even after you remove it from the heat).
- Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediate
Notes
- Which kind of fish fillet to use? A moderately firm fish fillet is good to use here. As mentioned in the recipe, I used a combination of sea bass and red snapper. Halibut and cod are also great options.
- Leftovers. Fish soup can be stored in the fridge for 2 to 3 days, depending on the freshness of the fish when you cooked it. To warm through, I like to remove the fish to first warm the broth well, then add in the fish very briefly so it doesn't spend too much time cooking.
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices used in this recipe.
Nutrition Information
Show Details
Calories
207.2kcal
(10%)
Carbohydrates
16.6g
(6%)
Protein
28g
(56%)
Fat
2.1g
(3%)
Saturated Fat
0.3g
(2%)
Cholesterol
58.5mg
(20%)
Potassium
1285.7mg
(37%)
Fiber
4.2g
(17%)
Vitamin A
2389.1IU
(48%)
Vitamin C
92.2mg
(102%)
Calcium
133.1mg
(13%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 5people (up to)
Amount Per Serving
Calories 2072 kcal
% Daily Value*
| Calories | 207.2kcal | 10% |
| Carbohydrates | 16.6g | 6% |
| Protein | 28g | 56% |
| Fat | 2.1g | 3% |
| Saturated Fat | 0.3g | 2% |
| Cholesterol | 58.5mg | 20% |
| Potassium | 1285.7mg | 27% |
| Fiber | 4.2g | 17% |
| Vitamin A | 2389.1IU | 48% |
| Vitamin C | 92.2mg | 102% |
| Calcium | 133.1mg | 13% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
753 reviews
Excellent
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