Description
A light, fresh, and comforting lemon fish soup made with tender white fish, aromatic vegetables, and bright citrus flavor. Perfect for a healthy and quick seafood meal.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp dried thyme or oregano
- 4 cups fish stock or chicken broth
- 1 lb white fish fillets (cod, tilapia, haddock), cut into chunks
- Juice of 1½ lemons
- Zest of 1 lemon
- 2 tbsp fresh parsley or dill, chopped
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook for 5–6 minutes until softened
2. Stir in garlic, salt, pepper, paprika, and dried herbs. Cook for about 30 seconds until fragrant
3. Pour in the fish stock or broth and bring to a gentle boil, then reduce heat and simmer for 10 minutes
4. Add the fish chunks and cook gently for 5–7 minutes until the fish becomes opaque and flakes easily
5. Stir in the lemon juice and lemon zest, then taste and adjust seasoning if needed
6. Sprinkle in fresh parsley or dill and remove from heat before serving
Notes
Avoid boiling the soup rapidly as gentle heat keeps the fish tender and prevents it from breaking apart
For extra richness, add a splash of coconut milk or a small knob of butter before serving
Leftovers can be stored in the refrigerator for up to 2 days in an airtight container
Reheat slowly over low heat to keep the fish from overcooking