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 green bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups fish or chicken broth
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 lime, cut into wedges
- Fresh cilantro, chopped for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Soup bowls
Step-by-Step Instructions:
1. Heat olive oil in a large pot over medium-high heat.
2. Add onion and garlic, and sauté for 2-3 minutes until fragrant.
3. Add red and green bell peppers, and sauté for another 2-3 minutes until softened.
4. Add diced tomatoes, fish or chicken broth, smoked paprika, cumin, chili powder, cayenne pepper, salt, and pepper. Stir to combine.
5. Bring the soup to a boil, then reduce heat to low and simmer for 10-15 minutes.
6. Add the fish fillets to the soup, and cook for 5-7 minutes until the fish is cooked through.
7. Ladle the soup into bowls, and garnish with fresh cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 200
Total fat: 8g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 800mg
Total carbohydrates: 12g
Dietary fiber: 3g
Total sugars: 6g
Protein: 20g
Substitutions for ingredients:
- Any white fish fillets can be used, such as cod, tilapia, or halibut.
- Vegetable broth can be used instead of fish or chicken broth.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add shrimp or scallops to the soup for extra seafood flavor.
- Use different types of peppers, such as jalapeño or poblano, for a different level of spiciness.
- Add cooked rice or quinoa to the soup for a heartier meal.
Tips and Tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- Adjust the amount of spices to your personal taste.
- Serve the soup with crusty bread or crackers for dipping.
Storage Instructions:
Store 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 heated through.
Presentation Ideas:
Serve the soup in colorful bowls, and garnish with a lime wedge and fresh cilantro.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve the soup with crusty bread or crackers, and a side salad.
Suggested Side Dishes:
- Mixed green salad with a citrus vinaigrette
- Roasted vegetables, such as broccoli or carrots
- Garlic bread
Troubleshooting Advice:
- If the soup is too spicy, add a dollop of sour cream or Greek yogurt to cool it down.
- If the soup is too thick, add more broth or water to thin it out.
Food Safety Advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Fish soup is a popular dish in many cultures around the world, including Mediterranean, Asian, and Latin American cuisines.
Flavor Profiles:
This spicy fish soup has a smoky, slightly sweet flavor from the paprika and cumin, with a kick of heat from the chili powder and cayenne pepper.
Serving Suggestions:
Serve this spicy fish soup as a main course for lunch or dinner, with crusty bread or crackers and a side salad.
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Region: Thai