Spicy Fish Soup
Dive into a bowl of hearty, flavor-packed *Spicy Fish Soup*, a vibrant dish that’s as comforting as it is invigorating. This wholesome recipe pairs tender bites of firm white fish—such as cod, halibut, or tilapia—with the smoky warmth of paprika, the citrusy heat of jalapeño, and the creaminess of coconut milk, all simmered together in a rich tomato and fish stock base. Perfectly balanced with aromatic cumin and an optional touch of cayenne for spice lovers, this soup is both nourishing and bold. Topped with fresh cilantro and served with zesty lime wedges, it’s a satisfying meal that’s ready in just 40 minutes. Whether you’re craving a cozy dinner or seeking a nutritious seafood option, this gluten-free soup is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 500 grams firm white fish fillets (cod, halibut, or tilapia)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 medium jalapeño, finely diced
- 400 grams canned diced tomatoes (with juices)
- 1 liter fish stock or vegetable stock
- 250 milliliters coconut milk
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 medium lime wedges (for serving)
Instructions
Rinse the fish fillets under cold water, pat them dry with paper towels, and cut into bite-sized pieces. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, red bell pepper, and jalapeño, cooking for another 2-3 minutes until the vegetables soften slightly.
Add the paprika, ground cumin, and cayenne pepper (if using). Stir well to coat the vegetables and toast the spices for about 1 minute.
Pour in the canned diced tomatoes with their juices and the fish stock. Stir to combine and bring the mixture to a simmer.
Lower the heat and let the soup simmer gently for 10 minutes to allow the flavors to meld.
Stir in the coconut milk, then add the fish pieces to the pot. Simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Season the soup with salt and black pepper to taste.
Ladle the spicy fish soup into bowls and garnish with chopped cilantro. Serve with lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 5142 mg | 224% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 46.9 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 395 mg | 30% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3636 mg | 77% | |
*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.
