Ingredients:
1 lb (450 g) white fish fillets (like cod, haddock, or sea bass), cut into chunks
1 medium onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
1 large carrot, peeled and sliced
2 medium potatoes, peeled and cubed
1 can (14 oz / 400 g) diced tomatoes
4 cups (1 liter) fish stock or vegetable broth
1 bay leaf
1 tsp paprika (optional)
1/2 tsp saffron threads (optional)
Salt and pepper to taste
Fresh parsley or dill, chopped, for garnish
Lemon wedges, for serving
Instructions:
Prepare the base:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the vegetables:
Add the sliced carrots and cubed potatoes to the pot.
Pour in the fish stock or vegetable broth, followed by the diced tomatoes.
Add the bay leaf, paprika, and saffron if using.
Season with a pinch of salt and pepper.
Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the vegetables are tender.
Cook the fish:
Gently add the fish chunks to the simmering soup.
Continue to cook for an additional 7-10 minutes, or until the fish is opaque and fully cooked through.
Final touches:
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaf before serving.
Serve:
Ladle the soup into bowls.
Garnish with fresh parsley or dill and a squeeze of lemon juice for extra brightness.
Serving Suggestions:
Serve this fish soup with crusty bread on the side to soak up the delicious broth. This soup is perfect for chilly days or whenever you crave something light yet flavorful.
