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Mediterranean fish soup
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4.90 from 239 votes

Mediterranean-Style Fish Soup Recipe

Quick and easy fish soup with warm Eastern Mediterranean spices, loads of fresh herbs, and a big splash of lemon juice. The perfect one-pot meal for any night of the week. Be sure to read through for important tips!
Prep Time10 minutes
Cook Time25 minutes
Course: Dinner
Cuisine: Mediterranean
Servings: 5 people (up to)
Author: Suzy Karadsheh

Ingredients

  • 1 ½ teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon Aleppo pepper flakes or ½ teaspoon red pepper flakes
  • ¾ teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 ½ pounds moderately firm fish fillet, I used a combination of sea bass and red snapper, cut into chunks (1 1/2 -inch pieces)
  • Kosher salt and black pepper
  • Extra virgin olive oil
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves minced
  • 1 28- ounce can whole tomatoes
  • ½ cup white wine
  • 4 cups vegetable stock or chicken stock, preferably low-sodium
  • 1 cup packed chopped fresh parsley
  • 1 cup packed chopped fresh cilantro
  • 3 green onions chopped (both white and green parts)
  • 1 lemon, juiced

Instructions

  • In a small bowl, mix the spices together.
  • Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.
  • In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.
  • Add the tomatoes, white wine, and chicken broth. Bring to a boil, then lower the heat to medium-low. Cover the pot part-way and let simmer for 20 minutes.
  • Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (do not over-cook the fish, remember it will continue to cook in the hot broth even after you remove it from the heat).
  • Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediate

Notes

  • Which kind of fish fillet to use? A moderately firm fish fillet is good to use here. As mentioned in the recipe, I used a combination of sea bass and red snapper. Halibut and cod are also great options. 
  • Leftovers. Fish soup can be stored in the fridge for 2 to 3 days, depending on the freshness of the fish when you cooked it. To warm through, I like to remove the fish to first warm the broth well, then add in the fish very briefly so it doesn't spend too much time cooking. 
  • Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices used in this recipe. 

Nutrition

Calories: 207.2kcal | Carbohydrates: 16.6g | Protein: 28g | Fat: 2.1g | Saturated Fat: 0.3g | Cholesterol: 58.5mg | Potassium: 1285.7mg | Fiber: 4.2g | Vitamin A: 2389.1IU | Vitamin C: 92.2mg | Calcium: 133.1mg | Iron: 4.3mg

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