Spicy Fish Soup Recipe
(1 votes, average: 5 out of 5)
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Like most of my recipes, I shoot for low fat, low(ish) sodium, and easy to cook recipes. this soup takes about 30 minutes to make start to finish, If I don’t have these exact ingredients, I substitute or leave them out… no big deal.
Servings: 3
Ingredients:
See Instructions Section
Directions:
Ingredients
8 oz. Fresh or frozen white fish fillets (cod, flounder, catfish, whatever) deboned, deskinned and cut into 1 inch pieces.
1 tomato or 1 sm. can of diced tomatoes.
1/2 Bell pepper, 1 jalapeno partially seeded, 1 small onion, 1 clove garlic, 1 stalk of celery, 2C of fresh spinach or other dark green leaf, and fresh ginger (maybe 1 Tbspn. minced)
2C of Chicken or Fish Stock (homemade or low sodium)
Black Pepper, Chili Powder (I use Habanero powder), Sriracha or Hot Sauce
1C Fresh Cilantro
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Instructions:
Saute the veggies (except the tomato) in 1T of olive oil or Pam. I stop short of translucent.
Add the tomato and broth and heat to a moderate simmer. Season the soup to taste now. i use about 1/8 ts each Black Pepper and Habanero Pepper Powder, no salt.
Let it simmer for 2-3 minutes til everything is tender.
Add the Spinach and Cilantro and cook down another 1-2 minutes.
Add the fish and just cook it through, maybe another 2-3 minutes.
Remove from heat and serve. I like to toss in a few fresh bean sprouts and a dash of Sriracha sauce (asian markets sell it).
Sidenote: If I need more substance, like a starch, I add 1/2C of 1/2 inch dice sweet potato.
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