Healthy, Spicy Fish Soup
This super easy spicy fish soup is a great healthy meal option that comes together in less than 30 minutes. Perfect for a functional medicine detox, gut health protocol, or any day of the week!
Servings: 4 -6 servings
Ingredients
- The fish mixture
- 1 lb of wild-caught white fish fillet skinless, cut into chunks; cod is a great option
- 2 tablespoons of olive oil
- Juice of 1 lime
- Salt
- The soup itself
- 1-2 tablespoons of coconut oil
- 1 teaspoon of cumin seeds
- 1/2 to 1 teaspoon of red pepper flakes to taste
- 1 bell pepper red, orange, or yellow, not green; diced finely
- Optional: a handful of cherry tomatoes halved, other veggies, corn
- 1 tablespoon of cumin powder
- 1 tablespoon of paprika
- 2 cups of fish or vegetable stock OR the same amount of water plus anchovy paste my preference; see notes
- 1 can of full-fat coconut milk use the good stuff! see notes
- 1 teaspoon of finely-ground sea salt plus more to taste
- A sprinkle of cayenne pepper optional
- Garnish/finish
- 1-2 avocados diced
- More salt to taste
- Additional fresh lime juice
- Fresh herbs for garnish cilantro is great
Instructions
- In a medium bowl, combine the lime juice and olive oil and sprinkle liberally with salt. Add the pieces of fish and toss gently until well covered. Let sit for a few minutes while you start the soup.
- Heat the coconut oil in a large pan over medium heat, until it starts to shimmer. Add the cumin seeds, red pepper flakes, cumin powder, and paprika and let cook ("bloom") for a few seconds, stirring to combine.
- Then add the bell pepper and any other veggies. Sauté until they start to soften (about 1 to 2 minutes).
- Pour in the fish stock (or anchovy paste and water) and the coconut milk, as well as the salt and cayenne pepper (if you're using it). Stir to combine everything, and bring to a gentle boil. I like to taste it here to see if it needs more salt.
- Once it comes to a boil, lower the heat to a simmer and add the fish. Cover and cook at a simmer until the fish breaks apart, between 10 and 15 minutes (about 12 for me, but depends on how big your fish pieces are). Taste it again and make sure the salt balance is right.
- Remove from the heat and ladle into bowls. Add diced avocado and a squeeze of fresh lime juice, and garnish with fresh herbs.
Notes
Try and find a good brand of coconut milk that’s thick without weird stabilizers and with high fat content. It really is the star of the show. One of my favorite brands is Chaokoh, and Nature’s Best has been good as well.