Instructions
1. Prep the Fish:
Rinse the fish fillets, pat them dry, and cut into bite-sized pieces. Set aside.
2. Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant.
3. Add the Spices:
Stir in cumin, paprika, and chili flakes. Cook for 1 minute to bloom the spices.
4. Simmer the Soup:
Add broth, water, tomatoes, and bell peppers. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add the Fish:
Gently add the fish and simmer for 10 minutes, or until cooked through and flaky.
6. Lemon Zest & Season:
Stir in lemon juice. Season with salt and pepper to taste.
7. Serve & Enjoy!:
Ladle into bowls and garnish with fresh herbs. Serve immediately!
Keto & Low-Carb Adaptations
For a keto or low-carb version:
- Use leeks or shallots instead of onions.
- Omit tomatoes or use sugar-free canned tomatoes.
- Substitute zucchini or spinach for bell peppers.
Tips & Tricks
- Use firm white fish like cod, halibut, or tilapia.
- Adjust chili flakes for your desired spice level.
- Add a splash of hot sauce or chili oil for extra heat.
- For a thicker soup, blend a portion before returning it to the pot.
Frequently Asked Questions
Can I use frozen fish?
Yes! Just thaw it completely before adding it to the soup.
Can I use lime instead of lemon?
Yes, it will change the flavor slightly but still be delicious!
Can I freeze leftovers?
Yes, cool completely, then store in airtight containers for up to 3 months.
Can I use vegetable broth?
Absolutely! It works perfectly.
Is this gluten-free?
Yes, as long as you use gluten-free broth and check all ingredients.
Enjoy your delicious and healthy Spicy Lemon Fish Soup!
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