Best Halibut Soup Recipe :- Easy and quick fish soup made with lots of fresh herbs, toasty spices from the Eastern Mediterranean, and a generous amount of lemon juice. A one-pot wonder that’s ideal for any night of the week. Make sure to read through for some crucial advice!
Best Halibut Soup Recipe
I’m partial to shellfish cooked in a fragrant, warm broth. It’s a filling, lean, and tasty dinner that will warm your belly without making you feel bloated.
Ingredients
- 1 ½ teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon Aleppo pepper flakes or ½ teaspoon red pepper flakes
- ¾ teaspoon turmeric
- ½ teaspoon paprika
- 1 ½ pounds moderately firm fish fillet, I used a combination of sea bass and red snapper, cut into chunks (1 ½ -inch pieces)
- Kosher salt and black pepper
- Extra virgin olive oil
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 2 celery ribs, chopped
- 4 garlic cloves minced
- 1 28- ounce can whole tomatoes
- ½ cup white wine
- 4 cups vegetable stock or chicken stock, preferably low-sodium
- 1 cup packed chopped fresh parsley
- 1 cup packed chopped fresh cilantro
- 3 green onions chopped (both white and green parts)
- 1 lemon, juiced
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Instructions
Combine all of the spices in a small bowl.
Toss to coat the fish after seasoning it with a generous amount of kosher salt, black pepper, and two to three teaspoons of the spice combination.
Three tablespoons of extra virgin olive oil should be heated over medium-high heat in a big pot or Dutch oven. Add the celery, garlic, onions, and bell peppers. Cook for 5 minutes, stirring frequently, or until the vegetables are tender. Add a generous amount of black pepper and kosher salt for seasoning. Pour in the remaining blend of spices.
Stir in the chicken broth, white wine, and tomatoes. After bringing to a boil, turn down to medium-low. After partially covering the pot, boil it for 20 minutes.
When the fish is cooked through, add it and cook it for another 4 to 5 minutes, being careful not to overcook it because it will continue to cook in the boiling broth even after you remove it from the heat.
Add the green onions, cilantro, and parsley and stir. Add lemon juice to finish. Serve right away.
Notes
What kind of fillet of fish should I use? Use a fish fillet that is fairly firm for this recipe. I used a mix of red snapper and sea bass, as the recipe states. Cod and halibut are also excellent choices.
Leftovers. Depending on how fresh the fish was when it was cooked, fish soup can be kept in the refrigerator for two to three days. In order to ensure that the fish doesn’t overcook, I like to remove it and thoroughly warm the broth before briefly adding the fish back in.
Nutrition
- Calories:Â 207.2kcal
- Carbohydrates:Â 16.6g
- Protein:Â 28g
- Fat:Â 2.1g
- Saturated Fat:Â 0.3g
- Cholesterol:Â 58.5mg
- Potassium:Â 1285.7mg
- Fiber:Â 4.2g
- Vitamin A:Â 2389.1IU
- Vitamin C:Â 92.2mg
- Calcium:Â 133.1mg
- Iron:Â 4.3mg
FAQs
What kind of fish to use?
A moderately firm fish fillet such as halibut, cod, sea bass, or even red snapper will work in this fish stew. I like to use a combination of fish, this time it was sea bass and red snapper (both were filleted and the skins were removed).
Can you put frozen fish in fish soup?
If quality fresh fish is not available to you, you can use frozen wild fish. I prefer to thaw the fish in the fridge overnight and use it per the recipe, but you can add it to the soup while still frozen and allow the fish to thaw and fully cook in the soup (it will take a little bit longer, somewhere around 6 to 7 minutes or so)
You can also use shell fish like shrimp or bits of lobster tail in this recipe, added in with the fish toward the end of cooking time.
