Go Back
–+ servings
Spicy Fish Soup

Delicious Spicy Fish Soup: Comfort in Every Spoonful

This Spicy Fish Soup combines tender fish and vibrant veggies in a healthy, comforting broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Seafood
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with vegetable or coconut oil if desired.
  • 1 large Red Onion Shallots can be used as a substitute.
  • 1 whole Red Pepper Feel free to swap for green bell pepper.
  • 1 whole Yellow Pepper Orange bell pepper works well too.
  • 3 cloves Garlic Fresh garlic is preferred, but garlic powder is a quick option.
  • 400 grams Tinned Tomatoes Fresh tomatoes can be used when in season.
For the Spices
  • 1 tablespoon Pickling Spice Mix Can be homemade from whole spices.
  • 1 teaspoon Ground Cumin Ground coriander can be a substitute.
  • 1 teaspoon Turmeric Can be omitted for a milder flavor.
For the Soup
  • 800 ml Fish Stock Vegetable stock can be used for a lighter option.
  • 600 grams Haddock Alternatives include cod, sea bass, or tilapia.
For the Garnish
  • Fresh Coriander Parsley can be an alternative if coriander is unavailable.

Equipment

  • large saucepan

Method
 

Step-by-Step Instructions
  1. Begin by finely chopping 1 large red onion, 1 red pepper, and 1 yellow pepper. Crush or finely dice 3 cloves of garlic.
  2. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add chopped onions, peppers, and garlic. Sauté for 3-5 minutes until softened.
  3. Stir in a can of 400 grams of tinned tomatoes and cook for an additional 5 minutes.
  4. Add the pickling spice mix, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric. Cook this blend for 2 minutes.
  5. Pour in 800 ml of fish stock and bring to a boil. Then reduce heat and let it simmer for 30 minutes.
  6. Add 600 grams of chopped haddock and cook for an additional 8-10 minutes until the fish is cooked through.
  7. Serve hot, garnished with fresh coriander, and enjoy!

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 50mgCalcium: 80mgIron: 2mg

Notes

Don’t overcook the fish. Leftovers can be refrigerated for up to 3 days. Can be frozen for up to 1 month.

Tried this recipe?

Let us know how it was!