spicy fish soup

By Bre Van Patten
from Vale, OR

One of these horribly frigid nights this winter, my husband and I came up with this delicious soup together. The combination of the butter, red pepper flakes, and the tender snapper made this soup a winner from the first try! The man is a picky eater, and even he was in love with it. It was warm enough to heat up our bones, but not too spicy for the kids. It is fantastic!! Definitely a keeper!

serves 6-8
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For spicy fish soup

  • 2-3 stalk
    celery
  • 3-4 md
    potatoes
  • 1/2
    yellow onion
  • 1 Tbsp
    avocado or olive oil
  • 1-3 pinch
    red pepper flakes
  • 1 tsp
    smoked paprika
  • 1
    bay leaf
  • 2 clove
    garlic
  • 2 tsp
    onion powder
  • 12-16 oz
    snapper (or white fish of your choice)
  • 6-10 c
    vegetable stock
  • 5 Tbsp
    butter
  • 1/2
    lemon, squeezed
  • 1 tsp
    dried basil
  • 1 tsp
    dried parsley
  • salt and pepper to taste

How To Make spicy fish soup

  • 1
    In a large pot, melt butter together with your oil on medium-low and add your minced garlic cloves. Meanwhile, chop up the potatoes, celery, and onion.
  • 2
    Add celery and onions to pot, and increase heat to medium. Sear them while adding the remaining seasonings and herbs. Stir well.
  • 3
    Pour in vegetable stock, add potatoes, and bring to a boil. Carefully drop in fish chunks. Reduce heat, cover, and simmer until potatoes are tender and fish is cooked all the way through.
  • 4
    Enjoy!! This soup is especially delicious on a cold day with some crusty bread!
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