Mediterranean-Style Fish Soup Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
5 people (up to)
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Calories
2072 kcal
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Course
Dinner
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Cuisine
Mediterranean
Mediterranean-Style Fish Soup Recipe
Description
Mediterranean-Style Fish Soup is prepared by seasoning firm fish fillets, such as sea bass and red snapper, with a blend of coriander, cumin, Aleppo pepper flakes, turmeric, paprika, salt, and pepper. A sauté of red onion, bell pepper, celery, and garlic in olive oil forms the aromatic base. The vegetable mixture is combined with canned tomatoes, white wine, and vegetable stock and simmered to blend flavors.
Once the base is ready, the spiced fish pieces are added and cooked gently until just opaque, ensuring tenderness without overcooking. Fresh herbs—parsley, cilantro, and green onions—are stirred in at the end, and lemon juice is added to enhance brightness. The soup offers balanced layers of spice, herbaceousness, and a subtly tangy finish.
This fish soup serves well as a starter or main course on its own. Because of its delicate protein and broth, reheating is best done by warming the broth first, then briefly reheating the fish separately to avoid overcooking. It pairs well with crusty bread or a light side salad.
The soup can be refrigerated for 2 to 3 days depending on fish freshness. Moderate firm fish types like halibut or cod can be used as alternatives for a similar texture and flavor.
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 fish fillet I used a combination of sea bass and red snapper, cut into chunks (1 1/2 -inch pieces, moderately firm
- kosher salt
- black pepper
- extra virgin olive oil
- 1 red onion chopped
- 1 red bell pepper chopped
- 2 celery chopped, ribs
- 4 garlic minced, cloves
- 1 28- ounce tomato whole, canned
- ½ cup white wine
- 4 cups vegetable stock preferably low-sodium, or chicken stock
- 1 cup parsley packed chopped fresh
- 1 cup cilantro packed chopped fresh
- 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
- Use moderately firm fish fillets such as sea bass, red snapper, halibut, or cod for best texture.
- Store leftovers in the refrigerator for 2 to 3 days and reheat broth separately before briefly warming fish to avoid overcooking.
- Lemon juice added at the end brightens the flavors and balances the spices.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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