Fish and Vegetable Soup is a light yet hearty dish that brings together the delicate flavors of fresh fish with the earthiness of seasonal vegetables. This soup is perfect for a wholesome, comforting meal that’s both nutritious and satisfying. The combination of tender fish, like cod or halibut, with vegetables such as carrots, celery, and tomatoes creates a beautifully balanced broth. It’s seasoned with herbs and spices that enhance the natural flavors, making it ideal for a healthy lunch or dinner. Best of all, it’s easy to customize with your favorite fish and veggies, and it pairs well with crusty bread or a side salad.
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups fish stock or vegetable broth
- 1 lb white fish fillets (such as cod, halibut, or tilapia), cut into bite-sized pieces
- 1 tsp thyme
- 1 tsp paprika
- ½ tsp chili flakes (optional)
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 5 minutes until soft and fragrant.
- Add the carrots, celery, and zucchini, and cook for another 5-7 minutes until the vegetables begin to soften.
- Stir in the diced tomatoes, fish stock, thyme, paprika, and chili flakes (if using). Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
- Gently add the fish pieces to the soup, ensuring they are submerged in the broth. Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily.
- Stir in the lemon juice and season with salt and pepper to taste.
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread on the side.
Enjoy this nourishing and flavorful fish and vegetable soup!
