Spicy Fish Soup

This Spicy Fish Soup is a warming, flavorful dish that’s perfect for chilly days or when you’re in the mood for something with a bit of a kick. It’s inspired by the bold flavors of coastal cuisines, combining tender white fish with a spicy broth that’s infused with garlic, tomatoes, and aromatic spices. The addition of vegetables adds depth and texture, making this soup both hearty and satisfying. Serve it with a slice of crusty bread to soak up the delicious broth, and you’ll have a meal that’s both comforting and invigorating.

Ingredients:

• 1 lb white fish fillets (such as cod or tilapia), cut into bite-sized pieces
• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 carrot, sliced
• 2 celery stalks, sliced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp red pepper flakes (optional)
• 1 can (14.5 oz) diced tomatoes
• 4 cups fish stock or vegetable broth
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. Prepare the Ingredients: Begin by preparing the fish fillets, cutting them into bite-sized pieces. Set aside. Chop the onion, mince the garlic, and dice the vegetables.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and sauté for about 3-4 minutes until it becomes translucent. Add the garlic, bell pepper, carrot, and celery, and cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Add the Spices: Stir in the smoked paprika, ground cumin, cayenne pepper, and red pepper flakes if using. Cook for 1-2 minutes until the spices are fragrant.
4. Create the Broth: Pour in the diced tomatoes with their juices and the fish stock or vegetable broth. Add the bay leaf, and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
5. Add the Fish: Gently add the fish pieces to the pot, stirring carefully to avoid breaking them. Simmer for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Season and Serve: Taste the soup and season with salt and pepper as needed. Remove the bay leaf before serving. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lemon wedges on the side.

Enjoy your Spicy Fish Soup with a squeeze of fresh lemon juice for an extra burst of brightness!