Creamy Garlic Lemon Fish Soup

Serves 1
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Directions

  1. 1Heat the olive oil and butter in a large pot over medium heat.
  2. 2Sauté the diced onion and grated carrot for 5 minutes until soft.
  3. 3Stir in the minced garlic, paprika, and optional red pepper flakes.
  4. 4Cook for 1 minute until fragrant.
  5. 5Pour in the seafood broth.
  6. 6Bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
  7. 7Gently drop the fish chunks into the simmering broth.
  8. 8Cook uncovered for 4–5 minutes until the fish flakes easily.
  9. 9Turn off the heat.
  10. 10Stir in the heavy cream, lemon juice, and lemon zest.
  11. 11Season with salt and black pepper to taste.
  12. 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