Cajun Fish Soup
Cajun Fish Soup is a light, broth-based fish soup recipe made with fresh grouper, chicken broth, fresh vegetables, and Cajun seasoning. This seafood soup recipe is nutritious and delicious! *This is a sponsored conversation I wrote on behalf of Acme Markets. The opinions and text are all mine.
Try this fresh grouper soup recipe when you’re craving a wholesome seafood meal with a little kick. You only need a handful of ingredients to make this simple and healthy soup recipe. Loaded with protein and vegetables, this is an awesome one-pot low-carb meal!
Recipe Ingredients
- White Fish– Use white fish for this recipe, such as grouper, cod, or halibut sliced into bite-size pieces
- Onion– Yellow onion, white onion, or sweet onion work well for this recipe.
- Celery– Finely chopped.
- Carrots– Peeled and shredded or you can buy them pre-shredded for convenience.
- Zucchini- Chopped into bite-size pieces.
- Red Bell Pepper- You can also use green, yellow, or orange bell pepper.
- Diced Tomatoes- Add a can of diced tomatoes into the mix, but do not drain them.
- Chicken Broth– Go with chicken broth or chicken stock for the best flavor.
- Cajun Seasoning- I used Tony Chachere’s for this recipe, but feel free to use your favorite Cajun seasoning blend.
- Pepper- you’ll need white pepper and black pepper for seasoning.
- Garnishes- Salt and fresh parsley.
How to Make Cajun Soup with Fresh Grouper
Step One: Heat the olive oil in a large pot over medium heat. Add the carrots, onions, and celery into the pot with the oil and allow them to cook for about five minutes, stirring often. Add the red pepper and continue cooking for five minutes more, or until softened.
Step Two: Pour the broth into the pot followed by the seasonings, zucchini, and diced tomatoes. Allow the ingredients to come to a boil on medium-high, then reduce the heat, cover with a lid, and cook the soup for five to six minutes.
Step Three: Add the white fish to the pot, cover, and cook for another five minutes or so until the fish is fully cooked. Ladle the soup into serving bowls and garnish it with salt, pepper, and parsley.
Recipe Tip
If you want to reduce sodium levels in your Cajun Fish Soup, consider using a low-sodium broth. You might also want to skip out on adding any extra sea salt, relying solely on the flavor that comes from other seasonings.
How to Store Leftovers
Put your leftovers into a food storage container with a tight lid and store your soup in the refrigerator for up to 3 days. Fish soup can be reheated on the stovetop or in the microwave.
You can use different seasonings in the soup. If you want to make it even spicier, consider adding a bit of cayenne pepper into the mix. Old Bay seasoning is another great option that goes well with the flavors in this soup.
You need to use a sturdy white fish for this soup. Cod, haddock, halibut, and grouper fish are all good options.
Yes, you can freeze the Cajun Fish Soup. If you decide to freeze it, you can keep it frozen for up to three months as long as you store it properly.
If you love this grouper soup recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!
Other Fish Recipes to Try
- Garlic Lime Grilled Sea Bass
- Air Fried Halibut With Olives
- Grilled Mahi Tacos
- Grilled Salmon
- Grilled Halibut with Avocado Relish
Cajun Fish Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 2 cups shredded carrots
- 1 onion finely chopped
- 2 stalks celery finely chopped
- 1 red bell pepper finely chopped
- 1 large zucchini chopped into bite-size pieces
- 6 cups chicken broth
- 14.5 oz can diced tomatoes, not drained
- 1/4 tsp white pepper
- 2 tsp cajun seasoning
- 16 oz fresh grouper halibut or cod (use a sturdy white fish), cut into thick chunks
- fresh parsley for garnish
- sea salt and fresh cracked pepper to taste
Instructions
- 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.
Nutrition
- Boursin Tomato Pasta (Healthy & High Protein) - June 9, 2025
- Tropical Banana Pineapple Protein Shake - June 3, 2025
- Double Chocolate Avocado Muffins - May 28, 2025
Mmmm..great soup for halibut! I always have some frozen fillets in the freezer and look at them wondering – what do I do with you?? lol…love this recipe, thanks for posting.
Lol, glad that I can provide a little inspiration to a talented foodie!! Thanks Emily!xo~