Name: Spicy Lemon Fish Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb white fish fillets (cod, tilapia, or halibut), cut into chunks; 1 tbsp olive oil; 3 cloves garlic, minced; 1 small onion, finely chopped; 1 tsp red chili flakes or 1 fresh chili, chopped (adjust to taste); 4 cups vegetable or fish broth; 1/4 cup fresh lemon juice; 1 tsp lemon zest; 1 cup diced tomatoes (fresh or canned); Salt and black pepper, to taste; Chopped parsley or cilantro, for garnish; Optional: 1 cup diced potatoes, a handful of spinach, or cooked rice

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This spicy lemon fish soup is bright, bold, and soul-warming. I simmer tender pieces of flaky white fish in a citrusy broth that’s infused with garlic, chili, and herbs. The lemon adds a fresh, tangy punch while the heat builds gently in the background, making it a refreshing yet comforting dish I can enjoy year-round.

Why You’ll Love This Recipe

I love this soup because it’s light but still filling, spicy but balanced, and incredibly easy to make. The lemon brings out the best in the fish, and the chili gives it that satisfying kick I crave. It’s the kind of soup that feels both comforting and revitalizing—perfect for cold days or when I want something nourishing but not heavy. Plus, it’s ready in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

white fish fillets (like cod, tilapia, or halibut), cut into chunks
olive oil
garlic, minced
onion, finely chopped
red chili flakes or fresh chili, chopped (adjust to taste)
vegetable or fish broth
fresh lemon juice
lemon zest
tomatoes, diced (fresh or canned)
salt and black pepper
chopped parsley or cilantro (for garnish)
optional: potatoes, spinach, or rice for a heartier version

Directions

I heat olive oil in a pot over medium heat and sauté the onions until soft, about 4–5 minutes.
I add the garlic and chili and cook for another minute until fragrant.
I stir in the diced tomatoes and let them cook down slightly, about 3–4 minutes.
I pour in the broth, lemon juice, and lemon zest, then bring everything to a gentle boil.
I reduce the heat to a simmer and add the fish chunks. I let them poach gently for 6–8 minutes until fully cooked and flaky.
I taste and adjust seasoning with salt and pepper.
I garnish with fresh herbs and serve hot with crusty bread or over rice.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

Sometimes I add thinly sliced potatoes at the beginning for a heartier soup, or a handful of spinach at the end for extra greens. I’ve used shrimp or scallops in place of fish, and it works beautifully. For an extra kick, I stir in a spoonful of harissa or chili paste. I’ve even added coconut milk for a creamier, Thai-inspired twist.

storage/reheating

Leftovers keep well in the fridge for up to 2 days. I reheat gently on the stove to avoid overcooking the fish. I avoid freezing this soup, as the texture of the fish can change once thawed. If I want to freeze it, I store the broth and fish separately.

FAQs

What’s the best type of fish to use?

I usually go for firm white fish like cod, halibut, or tilapia. They hold up well in the soup and have a mild flavor that works with the lemon and spices.

Can I make this soup less spicy?

Yes, I just reduce or skip the chili. The lemon and garlic still make it flavorful without the heat.

Is this soup good for meal prep?

Yes, but I store the broth and fish separately if I’m prepping ahead. That way, the fish doesn’t overcook when I reheat it.

Can I add noodles or rice?

Absolutely. I sometimes stir in cooked rice or small noodles before serving to make it more filling.

What should I serve with spicy lemon fish soup?

I usually serve it with crusty bread, a light salad, or even a simple couscous or rice pilaf on the side.

Conclusion

This spicy lemon fish soup is a vibrant, refreshing twist on classic comfort food. With its light broth, tender fish, and bold flavors, it’s the kind of meal that wakes up my taste buds and soothes my soul at the same time. Whether I’m craving something spicy, citrusy, or just plain comforting, this soup always hits the mark.

Spicy Lemon Fish Soup

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This spicy lemon fish soup is bright, zesty, and soul-warming. Flaky white fish is gently simmered in a garlic- and chili-infused broth with fresh lemon and herbs for a vibrant, comforting soup ready in under 30 minutes.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Mediterranean
Diet: Gluten Free

Ingredients

1 lb white fish fillets (cod, tilapia, or halibut), cut into chunks
1 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 tsp red chili flakes or 1 fresh chili, chopped (adjust to taste)
4 cups vegetable or fish broth
1/4 cup fresh lemon juice
1 tsp lemon zest
1 cup diced tomatoes (fresh or canned)
Salt and black pepper, to taste
Chopped parsley or cilantro, for garnish
Optional: 1 cup diced potatoes, a handful of spinach, or cooked rice

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Instructions

Heat olive oil in a pot over medium heat. Sauté onion for 4–5 minutes until soft.
Add garlic and chili; cook for 1 minute until fragrant.
Stir in tomatoes and cook for 3–4 minutes to soften.
Pour in broth, lemon juice, and zest. Bring to a gentle boil.
Reduce heat to a simmer, add fish chunks, and poach gently for 6–8 minutes until cooked through and flaky.
Season with salt and pepper to taste.
Garnish with fresh herbs and serve hot with crusty bread, rice, or a side salad.