North African Fish Soup
Dive into the vibrant flavors of North Africa with this hearty and aromatic North African Fish Soup. This one-pot wonder combines succulent white fish, tender shrimp, and protein-packed chickpeas in a rich, spiced tomato broth infused with cumin, coriander, turmeric, and a hint of cayenne for a subtle kick. Perfect for weeknight dinners or when you're craving something warm and comforting, this soup comes together in just 45 minutes and is finished with a fresh garnish of parsley or cilantro and a squeeze of zesty lemon. Pair it with crusty bread to soak up every last drop of this savory, spiced delight.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, finely diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 14-ounce can canned diced tomatoes
- 4 cups fish or seafood stock
- 1 pound skinless white fish fillets (such as cod, haddock, or halibut), cut into bite-sized pieces
- 0.5 pound shrimp, peeled and deveined
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lemon, cut into wedges (for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5–7 minutes, until softened and translucent.
Stir in the minced garlic and red bell pepper, cooking for another 2–3 minutes until fragrant.
Add the tomato paste, cumin, coriander, paprika, turmeric, and cayenne pepper (if using). Cook for 1–2 minutes, stirring frequently, to toast the spices and develop their flavor.
Pour in the canned diced tomatoes and fish or seafood stock, then bring the mixture to a gentle boil.
Lower the heat to a simmer and let the soup cook for 10 minutes, allowing the flavors to meld together.
Gently add the white fish pieces and shrimp to the pot. Cover and cook for 5–7 minutes, until the fish is opaque and the shrimp are pink and cooked through.
Stir in the chickpeas, salt, and black pepper. Simmer for another 2–3 minutes until heated through.
Taste the soup and adjust the seasoning if necessary.
Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro.
Serve with lemon wedges on the side for squeezing over the soup, and crusty bread for dipping.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 7481 mg | 325% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 50.8 g | ||
| Protein | 200.9 g | 402% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 690 mg | 53% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5342 mg | 114% | |
*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.
