Mediterranean Soup > Mediterranean Fish Soup

Mediterranean Fish Soup Recipe

Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can diced tomatoes (14 oz.)
- 4 cups fish or chicken broth
- 1/2 cup dry white wine
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1/2 tsp. smoked paprika
- 1/4 tsp. red pepper flakes
- Salt and black pepper, to taste
- 2 tbsp. olive oil
- 1/4 cup chopped fresh parsley
- 1 lemon, sliced

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle

Step-by-step instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.

2. Add the red bell pepper and sauté for another 2-3 minutes until softened.

3. Add the diced tomatoes, fish or chicken broth, white wine, oregano, thyme, smoked paprika, red pepper flakes, salt, and black pepper. Stir well to combine.

4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.

5. Add the fish fillets to the soup and let them cook for 5-7 minutes until they are cooked through.

6. Remove the soup from the heat and stir in the chopped parsley.

7. Serve the soup hot with lemon slices on top.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 196
Fat: 7g
Carbohydrates: 10g
Protein: 20g
Sodium: 912mg
Sugar: 4g

Substitutions for ingredients:
You can use any white fish fillets, such as cod, tilapia, or halibut. You can also use vegetable broth instead of fish or chicken broth.

Variations:
You can add other seafood, such as shrimp or scallops, to the soup. You can also add vegetables, such as zucchini or spinach, for extra nutrition.

Tips and tricks:
- Use fresh fish for the best flavor.
- Don't overcook the fish or it will become tough and rubbery.
- You can make this soup ahead of time and reheat it when you're ready to serve.
- Serve the soup with crusty bread for dipping.

Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until it is hot.

Presentation ideas:
Serve the soup in individual bowls with lemon slices on top.

Garnishes:
You can garnish the soup with chopped fresh parsley or cilantro.

Pairings:
Serve the soup with a crisp white wine, such as Sauvignon Blanc.

Suggested side dishes:
Serve the soup with a side salad or garlic bread.

Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.

Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to prevent foodborne illness.

Food history:
Fish soup is a traditional dish in many Mediterranean countries, such as Italy, Greece, and Spain.

Flavor profiles:
This soup has a savory and slightly spicy flavor from the herbs and spices.

Serving suggestions:
Serve the soup as a main course for a light and healthy dinner.

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Taste: Savory, Herby, Citrusy, Fishy, Aromatic, Spicy, tangy, herbaceous, rich, flavorful