Ingredients:
- 500g white fish fillets (like cod, halibut, or haddock), cut into chunks
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 red bell pepper, chopped
- 2 medium tomatoes, diced (or 1 can of diced tomatoes)
- 4 cups fish stock (or vegetable broth)
- 1 cup water
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes (optional)
- Salt and black pepper to taste
- Juice of 1 lemon + extra lemon slices for garnish
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme or oregano
- 1 bay leaf
Instructions:
- Sauté the vegetables:
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, celery, and bell pepper. Sauté for about 5–7 minutes, stirring occasionally, until the vegetables become soft and aromatic. - Add tomatoes and spices:
Stir in the diced tomatoes, paprika, thyme, chili flakes, and bay leaf. Cook for another 5 minutes to let the flavors combine and the tomatoes soften. - Pour in stock and simmer:
Add the fish stock (or vegetable broth) and 1 cup of water. Season with salt and pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for about 15 minutes. - Add the fish:
Carefully add the fish chunks into the simmering soup. Cook gently for 7–10 minutes, or until the fish becomes tender and flakes easily with a fork. Avoid stirring too much to prevent breaking the fish apart. - Finish with lemon and herbs:
Add the fresh lemon juice and sprinkle in chopped parsley. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed. - Serve:
Ladle the soup into warm bowls and garnish with lemon slices and extra parsley. Serve it with crusty bread or toasted baguette for dipping.
Tips:
- You can add shrimp or mussels for extra seafood flavor.
- For a richer taste, mix in a tablespoon of tomato paste while simmering.
- If you like a spicy version, increase chili flakes or add a pinch of cayenne pepper.