Zesty Lemon Herb Fish Soup
A Light, Fresh & Comforting Mediterranean-Style Soup
If you’re craving something warm, refreshing, and full of vibrant flavor, this Zesty Lemon Herb Fish Soup is the perfect dish.
It’s light yet nourishing, packed with tender fish, fresh herbs, vegetables, and a bright lemony broth. This recipe comes together quickly, making it ideal for weeknights, detox days, or whenever you want a clean and comforting meal.
Ingredients
For the Soup Base
1 lb (450g) white fish fillets (cod, tilapia, haddock), cut into chunks
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium tomatoes, chopped
1 medium carrot, sliced
1 celery stalk, chopped
4 cups (1 liter) fish broth or vegetable broth
1 cup water (optional, for thinner soup)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon chili flakes (optional)
For Flavor & Freshness
1 large lemon (zest + 3 tablespoons juice)
1 bay leaf
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
Instructions
Step 1: Sauté the Aromatics
Heat 1 tbsp olive oil in a large pot over medium heat.
Add chopped onion and sauté for 3–4 minutes until soft.
Add garlic and cook for 1 minute until fragrant.
Step 2: Build the Soup Base
Add chopped tomatoes, carrots, and celery.
Cook for 5 minutes until vegetables begin to soften.
Add broth, water (if using), bay leaf, salt, pepper, paprika, chili flakes, thyme, and oregano.
Bring to a gentle boil.
Step 3: Add the Fish
Add the fish pieces to the pot.
Lower heat and simmer for 10–12 minutes until fish is cooked and flakes easily.
Step 4: Add Lemon & Herbs
Stir in lemon juice and lemon zest.
Add parsley and cilantro.
Simmer for 2 more minutes and remove from heat.
Step 5: Serve
Ladle the soup into bowls and garnish with extra herbs or lemon slices.
Serve warm with crusty bread or rice.
Tips for Best Flavor
Use fresh lemon—bottled juice won’t give the same brightness.
Add fish last to prevent overcooking.
For thicker soup, mash some cooked veggies before adding fish.
For stronger seafood flavor, replace water with extra broth.
Variations
Creamy Version: Add ¼ cup coconut milk or heavy cream.
Veggie Boost: Add spinach, potatoes, bell peppers, or zucchini.
Spicy Version: Add extra chili flakes or ½ chopped jalapeño.
Different Fish: Salmon, mahi-mahi, or shrimp also work great.
Storage
Store leftovers in an airtight container for 2–3 days.
Reheat gently—avoid boiling, or the fish may break apart.
Nutrition Facts (Per Serving)
Servings: 4
| Nutrient | Amount |
|---|---|
| Calories | 210–230 kcal |
| Protein | 25–27 g |
| Fat | 7–8 g |
| Carbohydrates | 12–14 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 650–750 mg |
| Omega-3s | Depends on fish (400–900 mg) |
Zesty Lemon Herb Fish Soup — FAQ
1. What is the best fish to use for this soup?
Firm white fish like cod, tilapia, halibut, haddock, or mahi-mahi work best. They hold their shape in the broth.
2. Can I use frozen fish?
Yes! Just thaw completely and pat dry to prevent the soup from becoming watery.
3. Can I make it spicy?
Absolutely — add more chili flakes, cayenne pepper, or fresh green chilies.
4. How can I make the soup thicker?
Mash some of the cooked veggies or add 1 small boiled potato.
5. Can I add rice or pasta?
Yes! Cook separately and add to the bowl before pouring in the soup to avoid overcooking.
6. Can I substitute lemon with lime?
Yes — lime gives a slightly sweeter citrus flavor, also delicious.
7. How long does the soup last?
Up to 3 days in the refrigerator.
Seafood soups should not be stored too long.
8. Can I freeze this soup?
You can freeze the broth, but not the fish (it will break apart).
Freeze vegetables + broth only, then add fresh fish when reheating.