20-Min Greek Seafood Soup
A bright, brothey Greek soup loaded with fish, shrimp, and tomato—ready in 20 minutes. Serve with crusty bread and a squeeze of lemon for an instant island dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 245
- Protein
- 34g
freshlightwholesomegreekfishshrimptenderjuicy
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1 can (14.5 oz) canned crushed tomatoes
- 3 cups fish stock or clam juice
- 1 lb white fish (cod, halibut, or snapper), cut into 2-inch pieces
- ½ lb large shrimp, peeled and deveined
- 1 whole lemon (juiced)
Instructions
- 1
Heat olive oil in a large pot over medium. Add diced onion and cook until softened, about 3 minutes.
- 2
Pour in crushed tomatoes and fish stock. Bring to a simmer, then add white fish pieces.
- 3
Simmer until fish begins to flake and edges look opaque, about 5 minutes.
- 4
Add shrimp and lemon juice. Cook until shrimp turn pink and curl, 2–3 minutes.
- 5
Taste and season with salt and black pepper. Serve hot in bowls.
Tools you’ll need
- large pot (4–5 quart capacity)
- wooden spoon
- ladle
- cutting board and knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
