Instructions
Step 1: Prep the Fish
Rinse and pat dry the fish fillets. Cut into bite-sized pieces and set aside.
Step 2: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened and fragrant.
Step 3: Add the Spices
Stir in cumin, paprika, and chili flakes. Cook for 1 minute to release their aromas.
Step 4: Simmer the Soup
Add broth, water, tomatoes, and bell peppers. Bring to a boil, then reduce heat and simmer for 15 minutes.
Step 5: Add the Fish
Gently add the fish and simmer for 10 minutes, or until cooked through and flaky.
Step 6: Lemon Zest!
Stir in lemon juice. Season with salt and pepper.
Step 7: Serve & Enjoy!
Ladle into bowls and garnish with cilantro or parsley. Serve hot!
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.
- Add zucchini or spinach instead of bell peppers.
Tips & Tricks
- Use firm white fish like cod, halibut, or tilapia.
- Adjust chili flakes for desired spiciness.
- Add a dash 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, thaw completely before using.
Can I substitute lime juice?
Yes, but the flavor will be slightly different.
Can I freeze leftovers?
Yes, cool completely, then store in airtight containers for up to 3 months.
Can I use vegetable broth?
Absolutely!
Is this gluten-free?
Yes, ensure all ingredients are gluten-free.
Enjoy your delicious and healthy spicy lemon fish soup!
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