Creamy Garlic Lemon Fish Soup
Serves 1
Directions
- 1Heat the olive oil and butter in a large pot over medium heat.
- 2Sauté the diced onion and grated carrot for 5 minutes until soft.
- 3Stir in the minced garlic, paprika, and optional red pepper flakes.
- 4Cook for 1 minute until fragrant.
- 5Pour in the seafood broth.
- 6Bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
- 7Gently drop the fish chunks into the simmering broth.
- 8Cook uncovered for 4–5 minutes until the fish flakes easily.
- 9Turn off the heat.
- 10Stir in the heavy cream, lemon juice, and lemon zest.
- 11Season with salt and black pepper to taste.
- 12Ladle the soup into bowls, top generously with fresh chopped parsley, and finish with an extra sprinkle of cracked black pepper before serving.
Ingredients
- 0.5 lb firm white fish fillets (cod, halibut, or sea bass), cut into large chunks
- 0.5 medium yellow onion (diced)
- 2 garlic cloves (minced)
- 0.5 small carrot (finely grated)
- 2 cups seafood broth or vegetable stock
- 0.25 cup heavy cream or full-fat coconut milk
- 0.5 large lemon
- 0.12 cup fresh parsley (chopped)
- 1 tbsp olive oil
- 0.5 tbsp butter
- 0.25 tsp paprika
- 0.12 tsp red pepper flakes (optional)
- to taste salt and cracked black pepper
Equipment
large pot
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