Lemon Fish Soup Recipe
A bright and refreshing lemon fish soup featuring tender pieces of white fish simmered in a fragrant broth with fresh lemon juice, herbs, and vegetables. This light yet flavorful soup balances citrusy tang with savory depth, making it perfect for a healthy lunch or dinner.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Sharp knife and cutting board
- Citrus juicer and microplane or grater
- Measuring Cups and Spoons
- Wooden spoon or ladle
- Optional: immersion blender
Ingredients
- 1 lb firm white fish fillets (cod, halibut, snapper), cut into bite-sized pieces
- 4 cups fish stock, chicken stock, or vegetable broth (low sodium)
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 medium tomato, diced
- 1 medium potato, peeled and diced (optional)
- 1 celery stalk, chopped
- 1-inch piece of fresh ginger, peeled and minced (optional)
- 1-2 tablespoons fresh lemon juice (to taste)
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- Fresh herbs (cilantro, dill, parsley), chopped for garnish
- Chili flakes or fresh chili (optional)
Instructions
- Prepare the Aromatics: Heat olive oil or butter in a large pot over medium heat. Add minced garlic, chopped onion, celery, and ginger. Sauté until fragrant and translucent, about 3-4 minutes.
- Add Vegetables and Broth: Stir in diced tomatoes and potatoes. Pour in the broth and bring to a gentle simmer. Cook until potatoes are tender, about 15 minutes.
- Add Lemon and Season: Stir in lemon zest and half the lemon juice. Season with salt and pepper. Adjust acidity gradually to avoid overpowering the soup.
- Cook the Fish: Gently add fish pieces to the simmering soup. Poach for 5–7 minutes or until fish is opaque and cooked through. Avoid boiling to keep fish tender.
- Final Touches: Taste and adjust seasoning, adding more lemon juice if desired. Remove from heat, sprinkle with fresh herbs and chili flakes if using.
- Serve: Ladle into bowls and serve hot with lemon wedges and crusty bread or rice.
Notes
- Choose the Right Fish: Firm, white fish like cod, halibut, or snapper work best as they hold their shape during cooking and have a mild flavor that complements the lemony broth. Avoid delicate or oily fish to prevent a mushy texture or overpowering taste.
- Fresh Lemon is Key: Always use fresh lemon juice and zest for the brightest, most natural citrus flavor. Bottled lemon juice can be more acidic or processed, which may alter the soup’s balance.
- Balance the Acidity: Lemon juice adds vibrant tang, but too much can make the soup sour. Add lemon gradually and taste as you go. If the soup becomes too tart, balance it with a pinch of sugar, a small amount of butter, or a splash of broth.
- Cooking Fish Gently: Fish cooks quickly and can become tough if overcooked. Add it last to the simmering soup and cook just until opaque. Avoid boiling the soup once the fish is added.
- Customize Your Soup: Feel free to swap herbs like cilantro for parsley or dill, or add a bit of heat with chili flakes or fresh peppers. You can also add coconut milk for a creamy twist or beans and lentils for a heartier meal.
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid drying out the fish. Adding fresh lemon juice or herbs after reheating can refresh flavors.