Mediterranean-Style Fish Soup Recipe
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!
Servings: 5 people (up to)
Ingredients
- 1 1/2 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon Aleppo pepper flakes or ½ teaspoon red pepper flakes
- 3/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 1/2 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
- 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
- Combine the spices. In a small bowl, mix coriander, cumin, Aleppo pepper, turmeric, and paprika.
- Season the fish. Sprinkle a good pinch of kosher salt, black pepper, and 2 to 3 teaspoons of the spice mixture over the fish; toss to coat.
- Cook the vegetables. 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 liquids. Add the tomatoes, white wine, and broth. Bring to a boil, then lower the heat to medium-low. Cover the pot partway and let it simmer for 20 minutes.
- Add the fish. 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).
- Finish and serve. Stir in the parsley, cilantro, and green onions. Finish with lemon juice. Serve immediately.
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. 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 overcook.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
Nutrition
Calories: 207.2kcal | Carbohydrates: 16.6g | Protein: 28g | Fat: 2.1g | Saturated Fat: 0.3g | Cholesterol: 58.5mg | Potassium: 1285.7mg | Fiber: 4.2g | Vitamin A: 2389.1IU | Vitamin C: 92.2mg | Calcium: 133.1mg | Iron: 4.3mg
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