This light, broth-based Cajun fish soup is the perfect meal on a chilly day. Loaded with protein and vegetables, this is an awesome one-pot meal! You can find this recipe, along with my other seafood dishes this week, featured in “The Weekly Nibble” a newsletter published by Acme markets.
Cajun Fish Soup
- 16 oz fresh grouper, halibut or cod (use a sturdy white fish), cut into thick chunks
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cups shredded carrots
- 1 red bell pepper, finely chopped
- 1 large zucchini, chopped into bite-size pieces
- 1 (14.5oz) can diced tomatoes, not drained
- 6 cups chicken broth
- 1/4 tsp white pepper
- 2 tsp cajun seasoning
- 2 tbsp extra virgin olive oil
- fresh parsley, for garnish
- sea salt and fresh cracked pepper, to taste
- Heat olive oil in a large pot over medium heat. Sauté carrots, onions and celery for 5-6 minutes, stirring occasionally. Add red peppers and cook 5 minutes more until softened. Add broth, seasonings, zucchini and tomatoes and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 5-6 minutes. Add fish and cook, covered, about 5 minutes more until fish is done. Season with salt and pepper and garnish with chopped parsley.