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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
- 14.5 oz can diced tomatoes, not drained
- 6 cups chicken broth
- ¼ 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.