The moment the first chill of autumn settles in, I crave comfort that warms both the body and soul. This Spicy Fish Soup is my go-to remedy for those crisp evenings when all I want is something hearty and fragrant. As I chop red onions and garlic, the aroma fills my kitchen, instantly lifting my spirits. I can already visualize it—a bowl brimming with tender flakes of haddock mingling with a medley of spices, each sip taking me closer to the coast where the sea meets the land.
This soup isn’t just delicious; it’s a celebration of simple ingredients coming together in a dance of flavors. With quick prep time and unfussy cooking, it’s perfect for winding down after a hectic day or impressing guests at your next gathering. Plus, it’s versatile enough to play with what you have on hand—sub gluten-free options or swap out fish for whatever suits your taste. So, grab your favorite crusty bread, and let’s dive into this delightful bowl of spicy goodness!
Why is Spicy Fish Soup a Must-Try?
Comforting warmth: This soup envelops you in a cozy hug with every spoonful, making it an ideal dish for chilly nights.
Bold flavors: A unique blend of spices, including turmeric and ground cumin, infuses your kitchen with a tantalizing aroma while delivering a robust taste.
Quick prep: With only 10 minutes of preparation, you can whip up this dish easily, allowing you to savor your evening without long hours in the kitchen.
Healthy indulgence: Packed with protein-rich haddock, fiber, and vibrant veggies, this soup is a nutritious yet satisfying option to enjoy.
Elegant yet simple: Whether it’s an ordinary weeknight or a special gathering, this Spicy Fish Soup adds a touch of sophistication to any table. Don’t forget to try it with some crusty bread for the ultimate experience!
Spicy Fish Soup Ingredients
• Gather these nourishing elements for a flavorful experience!
For the Base
- 2 tablespoon olive oil – A drizzle that enhances flavor and helps sauté your veggies perfectly.
- 2 red onions – Their sweetness adds depth to the soup; finely chop for a smoother texture.
- 1 red pepper – Adds a pop of color and sweetness; finely chopped for even cooking.
- 1 yellow pepper – Complementing the red pepper’s sweetness, it brings brightness to the dish.
- 6 cloves garlic – Essential for aromatic perfection; crush or finely dice for maximum flavor.
For the Soup
- 400 grams (14 oz) tinned tomatoes – These provide a rich, tangy base that’s both convenient and flavorful.
- 1 tablespoon pickling spice mix – Adds an unexpected kick; crush it to release its fragrant oils!
- 1 teaspoon ground cumin – A warm spice that enhances the soup’s earthy tones.
- 1 teaspoon turmeric – Not only does it add a golden hue, but it’s also packed with health benefits.
For the Protein
- 800 ml (3 ⅓ cup) fish stock – This forms the heart of your soup, giving it a savory depth; choose homemade for extra flavor.
- 600 grams (1.3 lb) haddock – Chopped into large chunks, the fish will flake beautifully in the soup, adding a touch of the sea.
To Serve
- Fresh coriander – Chopped on top for a burst of freshness, balancing the spices and adding color to your bowl.
Embrace the joy of cooking, and savor the warming delights of this Spicy Fish Soup with every single bite!
How to Make Spicy Fish Soup
-
Chop veggies: Finely chop 2 red onions, 1 red pepper, and 1 yellow pepper. Crush or finely dice the 6 cloves of garlic to prepare a fragrant base.
-
Heat oil: In a pan over medium heat, pour in 2 tablespoons of olive oil. Allow the oil to warm up—this step is vital for bringing out the flavors!
-
Sauté vegetables: Add the chopped onions, peppers, and garlic to the pan. Cook for 3-5 minutes until the onions are translucent and the peppers soften, creating a wonderful aroma.
-
Add tomatoes: Stir in 400 grams (14 oz) of tinned tomatoes and cook for another 5 minutes, letting everything delightfully meld together.
-
Crush spices: Using a pestle and mortar, crush 1 tablespoon of pickling spice mix. This will release its vibrant flavors and enhance the soup’s complexity.
-
Mix spices in: Add the crushed spice mix, along with 1 teaspoon of turmeric and 1 teaspoon of ground cumin, to the pan. Stir everything together for 2 minutes, allowing the spices to fully integrate.
-
Pour stock: Slowly pour in 800 ml (3 ⅓ cup) of fish stock. Bring the mixture to a boil, then reduce the heat to let it simmer for 30 minutes, developing a comforting, rich broth.
-
Add haddock: Chop 600 grams (1.3 lb) of haddock into chunks, then gently add the fish to the soup. Simmer for another 8-10 minutes, stirring carefully to keep the chunks intact until they flake beautifully.
-
Serve up: Ladle the soup into bowls and finish with a sprinkle of fresh coriander on top. Pair it with some crusty bread to soak up all that luscious broth!
Optional: Add a squeeze of lime for a zesty twist.
Exact quantities are listed in the recipe card below.
Expert Tips for Spicy Fish Soup
-
Use Fresh Ingredients: Always opt for fresh vegetables and herbs when making Spicy Fish Soup; they enhance the flavor and aroma of your dish significantly.
-
Don’t Overcook the Fish: Add haddock chunks and allow them to simmer just until they flake easily; overcooking can lead to a rubbery texture.
-
Spice It Up: Feel free to adjust the amount of pickling spice mix to suit your taste. Start with a smaller amount and add more if you prefer it spicier.
-
Keep the Stock Savory: Using quality fish stock is essential; homemade stock or a low-sodium version can elevate the overall taste of the soup without excess salt.
-
Adapt Ingredients: If haddock isn’t available, feel free to substitute with other firm white fish like cod or tilapia, maintaining that delicious fishy flavor.
-
Perfect Pairing: Serve with crusty bread for dipping, as it complements the rich broth and adds a delightful texture to every bite!
Spicy Fish Soup Variations
Feel free to get creative with this recipe; it’s a canvas for your culinary inspirations!
-
Dairy-Free: Substitute olive oil with coconut oil for a hint of sweetness, and enjoy the rich, creamy texture from coconut milk instead of fish stock for a totally different experience.
-
Hot & Spicy: Add a finely chopped jalapeño or a dash of hot sauce for an extra kick that livens up the comforting warmth of this soup! Feel the heat wrap around you like a cozy blanket on a chilly evening.
-
Vegetarian Delight: Swap out the haddock for hearty chunks of tofu or chickpeas, while keeping the fish stock and seasoning; this creates a lovely, protein-packed vegetarian version that everyone can enjoy.
-
Herb-Infused: Experiment with fresh herbs like basil or dill instead of coriander for a unique flavor profile; they will elevate the dish with a fragrant, earthy brightness.
-
Chunky Veggies: Add in diced potatoes, carrots, or celery for extra heartiness and texture; this not only enhances the nutritional profile but provides various flavors to complement the soup.
-
Citrus Twist: Squeeze a little lemon or lime juice just before serving to add a refreshing zing, balancing the spices beautifully while brightening every bite!
-
Seafood Medley: Mix in additional seafood, such as shrimp or scallops, for delightful variety and a taste of the ocean; they’ll cook quickly and infuse the broth with rich flavor.
-
Gluten-Free: Ensure the pickling spice mix and fish stock are gluten-free, or choose homemade options to keep this soup safe for your gluten-sensitive friends without sacrificing taste!
What to Serve with Spicy Fish Soup?
When it comes to creating the perfect meal, pairing is everything! Enjoy an enticing dining experience with these wonderful complements.
- Crusty Bread: Perfect for dipping into the soup, its lovely crunch contrasts beautifully with the smooth broth.
- Fresh Garden Salad: A light salad adds a refreshing crunch, balancing the warmth of the soup with crisp greens and zesty vinaigrette.
- Garlic Toast: The aromatic garlic enhances the flavor profile and offers a satisfying texture alongside the rich soup.
- White Rice: Serve over fluffy white rice to absorb the spicy broth, making each spoonful filling and hearty.
- Grilled Vegetables: Seasonal grilled veggies introduce smokiness and layers of flavor, complementing the dish’s bold spices.
For a delightful finish, consider pairing with a chilled Sauvignon Blanc wine. Its crisp notes will elevate your soup experience, creating a meal to remember!
Make Ahead Options
These Spicy Fish Soup preparations are perfect for busy home cooks looking to save time during hectic weeknights! You can chop the vegetables—2 red onions, 1 red pepper, and 1 yellow pepper—and crush the garlic up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain their freshness. Additionally, the broth and spices can be prepared ahead; simply cook the tomato base and let it cool before refrigerating for up to 3 days. When ready to serve, just reheat the mixture, add the haddock chunks, and simmer for 8-10 minutes to achieve that delightful flakiness. With these prepped ingredients, you’ll enjoy a comforting, restaurant-quality Spicy Fish Soup with minimal effort!
How to Store and Freeze Spicy Fish Soup
Fridge: Cool the soup to room temperature before transferring it to an airtight container. It will stay fresh for up to 3 days in the refrigerator.
Freezer: Portion the cooled soup into freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months for a delightful future meal.
Reheating: Thaw overnight in the fridge and reheat gently on the stovetop over low heat, stirring occasionally until heated through. Adding a splash of water or fish stock can help revive the consistency.
Leftovers: Store any leftovers separately, as the haddock can become overcooked when reheated multiple times. Enjoy the soup piping hot with fresh coriander on top!
Spicy Fish Soup Recipe FAQs
How do I choose the right haddock for the soup?
When selecting haddock, look for firm, moist fillets that have a translucent appearance. Fresh haddock should also have a mild sea scent—avoid any that smells overly fishy. If you’re unsure, ask your fishmonger for the freshest catch available!
How long can I store Spicy Fish Soup in the fridge?
Absolutely! After letting the soup cool to room temperature, transfer it into an airtight container. It can be stored in the refrigerator for up to 3 days. Just remember to reheat it gently on the stove, stirring occasionally to maintain its delicious flavor.
Can I freeze Spicy Fish Soup?
Yes! To freeze, let the soup cool completely, then portion it into freezer-safe containers, leaving about an inch of space for expansion. It can last in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge, and then reheat on low heat on the stovetop for the best results.
What if my soup is too thick after reheating?
If you find that your Spicy Fish Soup has thickened upon reheating, don’t worry! Simply add a splash of water or additional fish stock and stir it in while warming. This will help restore the lovely broth consistency without sacrificing taste.
Are there any dietary restrictions I should consider with this recipe?
Definitely! If you’re serving guests, ensure to inquire about seafood allergies, as haddock and fish stock can be potential allergens. Also, for a gluten-free option, choose a gluten-free fish stock and ensure all other ingredients are safe for those with gluten sensitivities.
How can I make Spicy Fish Soup spicier?
If you love a kick, consider adding more pickling spice or even a pinch of cayenne pepper or red pepper flakes. Start with a small amount, taste, and adjust gradually until it reaches your desired level of heat. Happy cooking!
Deliciously Spicy Fish Soup That’ll Warm Your Soul
Ingredients
Equipment
Method
- Finely chop the red onions, red pepper, and yellow pepper. Crush or finely dice the garlic.
- In a pan over medium heat, pour in the olive oil and warm it up.
- Add the chopped onions, peppers, and garlic to the pan. Cook for 3-5 minutes until the onions are translucent.
- Stir in the tinned tomatoes and cook for another 5 minutes.
- Crush the pickling spice mix using a pestle and mortar.
- Add the crushed spice mix, turmeric, and ground cumin to the pan. Stir for 2 minutes.
- Slowly pour in the fish stock. Bring to a boil, then reduce heat and let it simmer for 30 minutes.
- Chop haddock into chunks and gently add to the soup. Simmer for another 8-10 minutes.
- Ladle the soup into bowls and finish with fresh coriander on top.