This Spicy Tomato Fish Soup is a vibrant, broth-based dish that combines chunks of tender white fish with a punchy tomato and chili base, perfumed with garlic, herbs, and a touch of citrus. Inspired by coastal Mediterranean cooking, it’s light but warming — perfect as a lunch, dinner, or rustic starter with crusty bread.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 mins 1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 red chili (or ½ tsp chili flakes), finely chopped
1 tsp smoked paprika
¼ tsp ground cumin (optional)
1 can diced tomatoes
3 cups fish stock (or vegetable stock with a dash of fish sauce)
Zest and juice of ½ lemon
450 g white fish (like cod, halibut, or haddock), cut into 1-inch chunks
Salt and pepper, to taste
2 tbsp chopped parsley or basil
Optional: a splash of dry white wine for deglazing (about ¼ cup)
Sauté the Aromatics
1
Heat olive oil in a large pot over medium heat.
Add chopped onion and cook until soft and translucent, about 5 minutes.
Stir in garlic, chili, paprika, and cumin; cook 1–2 minutes until fragrant.
Deglaze and Simmer
2
If using wine, pour it in now to deglaze the pot and simmer for 2 minutes.
Add diced tomatoes and stock, bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
Add the Fish
3
Gently add the fish pieces to the simmering broth.
Simmer for 5–7 minutes, or until the fish is opaque and flakes easily.
Finish with Lemon and Herbs
4
Stir in lemon zest and juice.
Taste and adjust seasoning with salt and pepper.
Add chopped parsley or basil just before serving.
Serving Suggestions
5
Serve hot with crusty sourdough or toasted garlic bread
Top with a swirl of olive oil or a spoonful of aioli
Add cooked couscous or white beans to make it heartier
Ingredients 1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 red chili (or ½ tsp chili flakes), finely chopped
1 tsp smoked paprika
¼ tsp ground cumin (optional)
1 can diced tomatoes
3 cups fish stock (or vegetable stock with a dash of fish sauce)
Zest and juice of ½ lemon
450 g white fish (like cod, halibut, or haddock), cut into 1-inch chunks
Salt and pepper, to taste
2 tbsp chopped parsley or basil
Optional: a splash of dry white wine for deglazing (about ¼ cup)
Directions Sauté the Aromatics
1
Heat olive oil in a large pot over medium heat.
Add chopped onion and cook until soft and translucent, about 5 minutes.
Stir in garlic, chili, paprika, and cumin; cook 1–2 minutes until fragrant.
Deglaze and Simmer
2
If using wine, pour it in now to deglaze the pot and simmer for 2 minutes.
Add diced tomatoes and stock, bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
Add the Fish
3
Gently add the fish pieces to the simmering broth.
Simmer for 5–7 minutes, or until the fish is opaque and flakes easily.
Finish with Lemon and Herbs
4
Stir in lemon zest and juice.
Taste and adjust seasoning with salt and pepper.
Add chopped parsley or basil just before serving.
Serving Suggestions
5
Serve hot with crusty sourdough or toasted garlic bread
Top with a swirl of olive oil or a spoonful of aioli
Add cooked couscous or white beans to make it heartier
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