Description
A hearty and spicy Cajun-style fish soup loaded with vegetables, tender white fish, and bold Creole flavors.
Ingredients
Units
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- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5-ounce) can diced tomatoes
- 4 cups fish stock or seafood broth
- 1 bay leaf
- Salt and black pepper to taste
- 1 pound white fish fillets (such as cod or tilapia), cut into chunks
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, bell pepper, and celery. Sauté for 5-6 minutes until softened.
- Stir in garlic, Cajun seasoning, paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- Add diced tomatoes, fish stock, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Season with salt and black pepper to taste.
- Add fish chunks and simmer gently for 5-7 minutes until the fish is opaque and flakes easily.
- Stir in lemon juice and chopped parsley.
- Remove bay leaf and serve hot with crusty bread or rice.
Notes
- Adjust the level of cayenne pepper to control the heat.
- You can substitute shrimp or other seafood for part of the fish.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 45mg