This Mediterranean Lemon Fish Soup is a light, fragrant, and healthy dish featuring flaky white fish, fresh lemon juice, garlic, and aromatic herbs. The broth is delicate yet full of flavor, making it a refreshing and nutritious meal. Serve with crusty bread to soak up the delicious broth.
For the Soup Base
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
½ tsp salt
½ tsp black pepper
½ tsp ground cumin
½ tsp dried oregano
1 tsp smoked paprika (optional, for depth)
4 cups fish or vegetable broth
1 cup water
Juice of 2 lemons
Zest of 1 lemon
1 bay leaf
For the Fish and Herbs
½ kg white fish fillets (cod, halibut, or sea bass), cut into chunks
1 tsp salt (for seasoning the fish)
½ tsp black pepper
1 cup cherry tomatoes, halved (optional)
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 tsp capers (optional, for extra Mediterranean flavor)
For Serving
Crusty bread, toasted
Extra lemon wedges
Drizzle of olive oil (optional)
Sauté the Aromatics
1
- Heat the Olive Oil:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook the Vegetables:
- Add onions, garlic, carrots, and celery.
- Sauté for 5 minutes, stirring occasionally, until softened.
- Add the Spices:
- Stir in salt, black pepper, cumin, oregano, and smoked paprika.
- Cook for 1 minute to release the flavors.
Simmer the Broth
2
- Add Liquids and Bay Leaf:
- Pour in fish or vegetable broth, water, lemon juice, and zest.
- Add bay leaf.
- Bring to a Simmer:
- Let the soup cook over medium-low heat for 15 minutes to develop flavor.
Cook the Fish
3
- Season the Fish:
- Sprinkle fish fillets with salt and black pepper.
- Gently Poach the Fish:
- Add the fish to the broth and simmer for 5-7 minutes until opaque and flaky.
- Add Tomatoes and Herbs:
- Stir in cherry tomatoes, fresh dill, parsley, and capers.
- Simmer for 2 more minutes.
Serve and Garnish
4
- Ladle the Soup into Bowls:
- Divide the fish and broth evenly.
- Garnish:
- Sprinkle with extra dill and parsley.
- Serve with Crusty Bread:
- Toast slices of bread and serve on the side.
- Drizzle with Olive Oil:
- Add a light drizzle of extra virgin olive oil for richness.
- Pair with a Lemon Wedge:
- Serve with extra lemon wedges for a citrus boost.
Pro Tips
5
- For Extra Flavor: Add a splash of white wine before simmering the broth.
- Make it Heartier: Add cooked rice or orzo pasta.
- For a Creamier Version: Stir in a beaten egg while whisking the broth (like Greek Avgolemono soup).
Ingredients
For the Soup Base
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
½ tsp salt
½ tsp black pepper
½ tsp ground cumin
½ tsp dried oregano
1 tsp smoked paprika (optional, for depth)
4 cups fish or vegetable broth
1 cup water
Juice of 2 lemons
Zest of 1 lemon
1 bay leaf
For the Fish and Herbs
½ kg white fish fillets (cod, halibut, or sea bass), cut into chunks
1 tsp salt (for seasoning the fish)
½ tsp black pepper
1 cup cherry tomatoes, halved (optional)
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 tsp capers (optional, for extra Mediterranean flavor)
For Serving
Crusty bread, toasted
Extra lemon wedges
Drizzle of olive oil (optional)
Directions
Sauté the Aromatics
1
- Heat the Olive Oil:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook the Vegetables:
- Add onions, garlic, carrots, and celery.
- Sauté for 5 minutes, stirring occasionally, until softened.
- Add the Spices:
- Stir in salt, black pepper, cumin, oregano, and smoked paprika.
- Cook for 1 minute to release the flavors.
Simmer the Broth
2
- Add Liquids and Bay Leaf:
- Pour in fish or vegetable broth, water, lemon juice, and zest.
- Add bay leaf.
- Bring to a Simmer:
- Let the soup cook over medium-low heat for 15 minutes to develop flavor.
Cook the Fish
3
- Season the Fish:
- Sprinkle fish fillets with salt and black pepper.
- Gently Poach the Fish:
- Add the fish to the broth and simmer for 5-7 minutes until opaque and flaky.
- Add Tomatoes and Herbs:
- Stir in cherry tomatoes, fresh dill, parsley, and capers.
- Simmer for 2 more minutes.
Serve and Garnish
4
- Ladle the Soup into Bowls:
- Divide the fish and broth evenly.
- Garnish:
- Sprinkle with extra dill and parsley.
- Serve with Crusty Bread:
- Toast slices of bread and serve on the side.
- Drizzle with Olive Oil:
- Add a light drizzle of extra virgin olive oil for richness.
- Pair with a Lemon Wedge:
- Serve with extra lemon wedges for a citrus boost.
Pro Tips
5
- For Extra Flavor: Add a splash of white wine before simmering the broth.
- Make it Heartier: Add cooked rice or orzo pasta.
- For a Creamier Version: Stir in a beaten egg while whisking the broth (like Greek Avgolemono soup).
Notes
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