20-Min Fish Soup with Lime & Cilantro
A bright, aromatic Mexican fish soup ready in 20 minutes. Tender white fish simmers in a garlicky tomato broth with fresh lime and cilantro — no heavy cream, just clean flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 220
- Protein
- 32g
Ingredients
- 1 lb white fish fillets (cod, halibut, or snapper)
- 1 can (14.5 oz) diced tomatoes (canned or fresh)
- 3 cups fish or vegetable broth
- ½ medium white onion, diced
- 2 whole limes (juiced + 1 lime for serving)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large pot over medium-high. Add diced onion and cook until soft, ~4 minutes.
- 2
Add minced garlic (2 cloves) and cook 30 seconds until fragrant, then add diced tomatoes and broth.
- 3
Bring to a simmer. Cut fish into bite-sized chunks and slide into the pot. Season with salt and pepper.
- 4
Simmer 6–8 minutes until fish is opaque and flakes easily with a fork.
- 5
Squeeze lime juice into the pot. Stir in cilantro and taste for salt.
- 6
Ladle into bowls. Serve with lime wedges and extra cilantro.
Tools you’ll need
- large pot (4–6 quart)
- wooden spoon or ladle
- cutting board and chef's knife
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