Hot and Spicy Fish Soup
Dive into the comforting warmth of Hot and Spicy Fish Soup, a bold and flavorful dish that pairs tender white fish fillets with a zesty, aromatic broth. This recipe combines a medley of fresh vegetables, like carrots, red bell peppers, and onions, with a hint of coconut milk for a creamy balance to its fiery kick. Spiced with crushed red pepper flakes, cayenne, and cumin, and brightened with lime juice and fresh cilantro, this soup delivers layers of heat and tang. Ready in just 45 minutes, it's the perfect weeknight meal for seafood lovers and spice enthusiasts alike. Serve it with crusty bread or rice to soak up every drop of this vibrant, soul-warming dish!
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Recipe Information
Ingredients
- 500 g white fish fillets (such as cod, tilapia, or haddock)
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 medium carrots, thinly sliced
- 1 tbsp fresh ginger, grated
- 1 tsp crushed red pepper flakes
- 0.5 tsp cayenne pepper
- 1 tsp ground cumin
- 1 liter fish stock (or vegetable stock)
- 400 g canned diced tomatoes
- 200 ml coconut milk
- 2 tbsp lime juice
- 3 tbsp fresh cilantro, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 chili optional: fresh red chilies, sliced
Instructions
Prepare the fish by rinsing it under cold water and patting it dry with paper towels. Cut the fillets into bite-sized chunks and set aside.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic, diced red bell pepper, carrot slices, and grated ginger to the pot. Cook for another 3-4 minutes, stirring frequently, until the vegetables begin to soften.
Stir in the crushed red pepper flakes, cayenne pepper, and ground cumin, and cook for 1 minute until fragrant.
Pour in the fish stock and canned diced tomatoes (including their juice). Stir well and bring the mixture to a gentle boil.
Reduce the heat to low and simmer the soup for 10 minutes to allow the flavors to meld together.
Slowly add the coconut milk while stirring, then season the soup with salt and black pepper.
Gently add the fish chunks to the simmering soup. Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
Stir in the lime juice and fresh cilantro just before serving. Taste the soup and adjust the seasoning as needed.
Optional: Add fresh red chili slices for an extra spicy kick. Serve hot with crusty bread or rice on the side, if desired.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 11.0 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 969 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
