Lemon Fish Soup

🍋 Lemon Fish Soup Recipe

🐟 Ingredients:

1 lb (450 g) white fish fillets (cod, haddock, tilapia, or sea bass), cut into chunks

2 tablespoons olive oil

1 small onion, diced

2 garlic cloves, minced

2 medium carrots, sliced

2 celery stalks, sliced

1 potato, peeled and diced (optional for a heartier soup)

1/2 teaspoon dried thyme

1/2 teaspoon paprika

Salt & black pepper to taste

4 cups (1 liter) fish stock or chicken broth

Juice of 1 large lemon (plus more to taste)

Zest of 1 lemon

Fresh parsley or dill, chopped (for garnish)

🔪 Instructions:

1. Sauté Aromatics

In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 3–4 minutes. Add garlic, carrots, celery, and potato (if using) and sauté for another 4–5 minutes.

2. Season and Simmer

Stir in thyme, paprika, salt, and pepper. Pour in the broth and bring to a gentle boil. Reduce heat and simmer for 10–12 minutes, or until the vegetables are nearly tender.

3. Add Fish and Lemon

Gently add the fish chunks. Simmer for 5–7 minutes, or until the fish is cooked through and flakes easily. Stir in lemon juice and zest. Taste and adjust salt, pepper, or lemon if needed.

4. Garnish and Serve

Ladle soup into bowls and sprinkle with fresh parsley or dill. Serve hot with crusty bread or over a scoop of rice or quinoa for a fuller meal.

🍽 Tips:

Want it creamy? Stir in 1/4 cup of heavy cream or coconut milk at the end.

Add spinach or kale during the last few minutes of cooking for extra greens.

This soup also pairs beautifully with shrimp or mussels if you want to mix seafood.