Mexican Fish Soup
Dive into the vibrant, bold flavors of this Mexican Fish Soup, a hearty and nutritious dish that’s perfect for warming up on cool evenings! Packed with tender white fish fillets, fresh vegetables like bell peppers, carrots, and celery, and spiced with aromatic cumin, oregano, and paprika, this soup delivers the authentic taste of coastal Mexico in every bite. A splash of lime juice and optional garnishes like creamy avocado and fresh cilantro add a zesty, refreshing twist. Quick to prepare in under an hour, this one-pot wonder is ideal for weeknight dinners or casual gatherings. Serve with crusty bread or tortilla chips for a complete meal that's as satisfying as it is healthy. Whether you're a seafood lover or just seeking a comforting yet light soup, this recipe checks all the boxes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and finely chopped
- 1 medium carrot, peeled and diced
- 1 medium celery stalk, diced
- 1 medium red bell pepper, diced
- 2 cups tomatoes, diced (canned or fresh)
- 6 cups fish stock or vegetable broth
- 1 large bay leaf
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 pounds white fish fillets (e.g., cod, tilapia), cut into bite-sized pieces
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 large avocado, diced (optional for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion, garlic, and jalapeño to the pot and sauté for 3-4 minutes until fragrant and soft.
Add the diced carrot, celery, and red bell pepper to the pot. Sauté for another 5 minutes until the vegetables start to soften.
Stir in the diced tomatoes, fish stock (or vegetable broth), and bay leaf. Bring the mixture to a gentle boil.
Reduce the heat to low and season the soup with cumin, oregano, paprika, salt, and black pepper. Simmer for 15 minutes to allow the flavors to meld together.
Carefully add the fish pieces to the pot. Simmer for an additional 8-10 minutes or until the fish is opaque and cooked through.
Remove the bay leaf and stir in the lime juice. Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with fresh cilantro and diced avocado, if desired.
Serve hot with extra lime wedges on the side for an added citrus kick.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 5416 mg | 235% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 33.1 g | ||
| Protein | 194.2 g | 388% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 567 mg | 44% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 6061 mg | 129% | |
*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.
