Mediterranean Lemon Garlic Fish Soup
Mediterranean Lemon Garlic Fish Soup
Ingredients
For the Soup
- 1 1/2 pounds firm white fish fillets, cut into large 2-inch chunks
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, medium, finely diced
- 4 cloves garlic, minced
- 1 carrot, medium, finely diced
- 1 stalk celery, finely diced
- 4 cups seafood broth or vegetable broth
- 1/2 teaspoon sweet paprika
- as needed salt
- as needed cracked black pepper
- 1 lemon, large, zested and juiced
- 1/4 cup fresh Italian flat-leaf parsley, finely chopped
- 1 pinch red pepper flakes
Instructions
- 1
Heat the extra-virgin olive oil in a large pot over medium heat.
⏱️ 1 min
- 2
Add the diced onion, carrot, and celery to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are soft.
⏱️ 6 min
- 3
Stir in the minced garlic and sweet paprika. Cook for 1 minute until the garlic is fragrant.
⏱️ 1 min
- 4
Pour in the seafood or vegetable broth. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for 10 to 12 minutes.
⏱️ 12 min
- 5
Season the broth with salt and cracked black pepper to taste.
⏱️ 1 min
- 6
Lightly season the fish chunks with salt and pepper. Gently lower them into the simmering broth.
⏱️ 2 min
- 7
Cover the pot and cook on low heat for 5 to 7 minutes, or until the fish is opaque and flakes easily.
⏱️ 6 min
- 8
Turn off the heat. Gently stir in the lemon juice, lemon zest, chopped fresh Italian flat-leaf parsley, and red pepper flakes.
⏱️ 2 min
- 9
Ladle the Mediterranean Lemon Garlic Fish Soup into bowls and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Lemon Garlic Fish Soup
For the Soup
- 1 1/2 pounds firm white fish fillets, cut into large 2-inch chunks
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, medium, finely diced
- 4 cloves garlic, minced
- 1 carrot, medium, finely diced
- 1 stalk celery, finely diced
- 4 cups seafood broth or vegetable broth
- 1/2 teaspoon sweet paprika
- as needed salt
- as needed cracked black pepper
- 1 lemon, large, zested and juiced
- 1/4 cup fresh Italian flat-leaf parsley, finely chopped
- 1 pinch red pepper flakes
Instructions
- 1
Heat the extra-virgin olive oil in a large pot over medium heat.
⏱️ 1 min - 2
Add the diced onion, carrot, and celery to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are soft.
⏱️ 6 min - 3
Stir in the minced garlic and sweet paprika. Cook for 1 minute until the garlic is fragrant.
⏱️ 1 min - 4
Pour in the seafood or vegetable broth. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for 10 to 12 minutes.
⏱️ 12 min - 5
Season the broth with salt and cracked black pepper to taste.
⏱️ 1 min - 6
Lightly season the fish chunks with salt and pepper. Gently lower them into the simmering broth.
⏱️ 2 min - 7
Cover the pot and cook on low heat for 5 to 7 minutes, or until the fish is opaque and flakes easily.
⏱️ 6 min - 8
Turn off the heat. Gently stir in the lemon juice, lemon zest, chopped fresh Italian flat-leaf parsley, and red pepper flakes.
⏱️ 2 min - 9
Ladle the Mediterranean Lemon Garlic Fish Soup into bowls and serve hot.
⏱️ 1 min