Lemon Fish Soup
A bright, garlicky Greek fish soup with white fish, tomatoes, and a squeeze of lemon. Comes together in one pot and tastes like the Mediterranean.
- Total time
- 25 min
- Servings
- 4
- Calories
- 210
- Protein
- 28g
freshlightmediterraneangreekfishtenderweeknightsoup
Ingredients
- 1.5 lb white fish fillets (cod, halibut, or sea bass)
- 1 can (14.5 oz) canned diced tomatoes
- 4 cups fish or vegetable broth
- 1 whole lemon (zested + juiced)
- 3 whole garlic cloves, sliced thin
- ½ whole fennel bulb, sliced thin
- 1 tsp dried oregano
Instructions
- 1
Heat olive oil in a large pot over medium. Add sliced garlic and fennel, cook for 2 minutes until fragrant.
- 2
Pour in broth and canned tomatoes with their juice. Add oregano and lemon zest. Bring to a boil, then reduce heat to medium.
- 3
Cut fish into 2-inch chunks. Add to the pot and simmer for 8–10 minutes until fish flakes easily with a fork.
- 4
Squeeze lemon juice over the pot. Season with salt and pepper to taste.
- 5
Serve in wide bowls with crusty bread.
Tools you’ll need
- large pot (5–6 quart)
- cutting board
- knife
- wooden spoon
- ladle
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