Lemon fish soup recipe
Indulge in the bright and refreshing flavors of this Lemon Fish Soup, featuring tender fish, aromatic vegetables, and a zesty lemon broth.
Preparation time: 15 minutes
Cooking Time: 20 minutes
Total time: 35 minutes
Ingredients:
1 lb (450g) whitefish fillets (such as cod or halibut), cut into 1-inch pieces
1 tablespoon of Olive oil
1 onion, finely chopped
2 chopped garlic cloves
1 lemon stem, smashed
1 inch chunk of ginger, chopped
2-3 bird’s eye thai chillies, cut
4 cups of vegetable broth
1 tablespoon of fish sauce
1 tablespoon soy sauce
Juice of 3 limes
1 teaspoon of sugar
1 cup sliced zucchini
1 red pepper, sliced
Fresh cilantro for garnish
Lime wedges, to serve
Salt and black pepper
coconut milk
METHOD
Aromatic Sauté:
Heat oil in a large pot over medium heat. Add the chopped onion, garlic, ginger and crushed lemon grass. I sautéed for about 3 minutes until the fragrant and the onion softens.
Build the soup base:
stir in coconut milk, vegetable broth, fish sauce, soy sauce, lime juice and sugar. Slow the mixture and cook for 10 minutes to let the flavors come together.
Add vegetables:
add sliced zucchini and red pepper to the soup. Cook for 5-7 minutes until the vegetables are tender but still vibrant.
Cook Fish:
Gently add fish pieces to the soup and slow cook for 5-7 minutes, or until fish is flaky and cooked.
Adjust and Serve:
Taste the soup and adjust the seasoning with salt and pepper as needed. Garnish with fresh cilantro and serve with lime wedges on the side for extra zest.
Q/A
Q: What type of fish is best for this recipe?
A: Any delicate white fish works well, such as cod, tilapia, or halibut.
Q: Can I use bottled lemon juice instead of fresh?
A: While bottled lemon juice is convenient, fresh lemon juice provides a brighter, more vibrant flavor. If you do use bottled, start with a small amount and adjust to taste.
Q: Is this soup spicy?
A: No, this soup is mild and family-friendly. If you prefer a bit of heat, you can add some red pepper flakes to taste.
Q: Can I make this soup ahead of time?
A: Yes, you can prepare the broth and cook the fish ahead of time. However, it’s best to assemble and serve the soup just before serving to ensure the fish stays moist and the flavors stay bright.
Q: What are some good sides to serve with this soup?
A: Crusty bread, a green salad, or roasted vegetables like asparagus or Brussels sprouts all pair well with this refreshing soup.