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Mediterranean-Style Fish Soup with Herbs and Lemon Recipe

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4.3 from 8 reviews

This Mediterranean-Style Fish Soup is a quick and easy one-pot meal packed with warm Eastern Mediterranean spices, fresh herbs, and bright lemon juice. Featuring moderately firm fish like sea bass and red snapper, it’s a nourishing and flavorful dish perfect for any dinner night.

Ingredients

Spices

  • 1 ½ teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon Aleppo pepper flakes or ½ teaspoon red pepper flakes
  • ¾ teaspoon turmeric
  • ½ teaspoon paprika

Fish

  • 1 ½ pounds moderately firm fish fillet (sea bass and red snapper recommended), cut into 1 ½-inch chunks
  • Kosher salt and black pepper, to taste

Vegetables & Herbs

  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves, minced
  • 1 cup packed chopped fresh parsley
  • 1 cup packed chopped fresh cilantro
  • 3 green onions, chopped (white and green parts)
  • 1 lemon, juiced

Liquids & Others

  • Extra virgin olive oil (about 3 tablespoons)
  • 1 28-ounce can whole tomatoes
  • ½ cup white wine
  • 4 cups vegetable or chicken stock, preferably low-sodium

Instructions

  1. Mix Spices: In a small bowl, combine coriander, cumin, Aleppo pepper flakes, turmeric, and paprika to create the spice blend.
  2. Season Fish: Season the fish chunks generously with kosher salt, black pepper, and 2 to 3 teaspoons of the prepared spice mixture, tossing well to coat evenly.
  3. Sauté Vegetables: Heat 3 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add chopped red onion, bell pepper, celery, and minced garlic. Cook while stirring regularly for about 5 minutes or until the vegetables soften. Season with salt and pepper and add the remaining spice blend, stirring to combine.
  4. Add Liquids and Simmer: Pour in the canned whole tomatoes (with juices), white wine, and vegetable or chicken stock. Bring the mixture to a boil, then reduce heat to medium-low. Partially cover the pot and let the soup simmer for 20 minutes to develop flavors.
  5. Cook the Fish: Gently add the seasoned fish chunks to the simmering soup. Cook for 4 to 5 minutes until the fish is just cooked through. Avoid overcooking as the fish will continue to cook in the hot broth after removal from heat.
  6. Finish with Herbs and Lemon: Stir in chopped parsley, cilantro, and green onions. Add fresh lemon juice to brighten the flavor. Serve the soup immediately while hot.

Notes

  • Use moderately firm fish fillets such as sea bass, red snapper, halibut, or cod for the best texture.
  • Leftovers can be refrigerated for 2 to 3 days. To reheat, warm the broth first, then add fish briefly to avoid overcooking.
  • For authentic flavor, use quality Mediterranean ingredients like extra virgin olive oil and fresh herbs.

Find it online: https://marthatasty.com/mediterranean-style-fish-soup-with-herbs-and-lemon-recipe/