Description
A bold and flavorful fish soup inspired by Cajun cuisine, featuring tender white fish, vegetables, and a spicy broth.
Ingredients
- 1 lb white fish fillets (e.g., cod or tilapia), cut into chunks
- 2 tbsp olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups fish or seafood stock
- 1 tbsp Cajun seasoning
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional for extra heat)
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
- Add garlic and cook for 1 more minute until fragrant.
- Stir in the diced tomatoes, fish stock, Cajun seasoning, paprika, cayenne pepper, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the fish chunks and simmer gently for another 7-10 minutes, until the fish is cooked through and flakes easily.
- Remove the bay leaf and stir in lemon juice.
- Garnish with fresh parsley and serve hot.
Notes
- Adjust the level of spice by increasing or decreasing the cayenne pepper.
- This soup pairs well with crusty bread or rice.
- For a richer flavor, use shrimp or crab meat along with fish.