Spicy Fish Soup Recipe - Allrecipes.com
Spicy Fish Soup Recipe
  • READY IN 40 mins

Spicy Fish Soup

Recipe by  

"A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl."

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Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
  2. Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
  3. Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Jun 25, 2003

I happened to have every single ingredient in the house except for the yogurt, but I made it anyway. Oh my goodness, this soup was WONDERFUL! I can guarantee I will be making this soup often. It reminds me of my grandmother, who was from interior Mexico. My cooking this dish would have made her proud! Excellent!

 
Most Helpful Critical Review
Feb 26, 2012

I tried all cod. Pretty good, worth tinkering with, probably better with shrimp.Mine curdled when I added the yogurt, which spoiled the looks, although it tasted good. (May be my fault. I had added some lemon juice before remembering to put the yogurt in.)

 
Jan 08, 2009

I was looking for a good, low fat, fish soup and LOVE this one! I made a couple of tweaks (I don't eat shellfish so only used cod, used veg broth instead of chicken, red bell pepper instead of green and used fire roasted tomatoes, and added so chipotle chili pepper for heat and flavor). The heat and the cumin flavor make this soup fabulous and I never would have put all of these flavors together with cod, so hats off to the recipe creator!

 
Jun 25, 2003

This is wonderful. I omitted the diced chili peppers and used diced jalapenos (we like everything really "kicked up"). And I used canned diced tomatoes with chili's instead of plain tomatoes. I also added some Emeril's Southwest Essence, and lots of Cajum Seasoning. This is surely a keeper around here!!!! Thank you!!

 
Jan 26, 2011

Wow is this good!! I made it with cod only since I didn't have shrimp. I used one can of Rotel and one can diced tomatoes since I did not have the chiles and the rest the same as written. It was great my 11 and 12 yr old daughters LOVED it. It is only 3 pts on the new WW program too!

 
Jun 25, 2003

Thank you for this wonderful recipe! If you are on a healthy heart regimine, you have got to try this soup. I added another can of chicken broth along with grated carrots and barley. Don't be afraid to experiment with this. I will be making this often (and in larger quantities)

 
Jun 25, 2003

This is a wonderful wonderful recipe. I changed it a bit by adding a tea spoon of cajun seasoning and I used fresh fish (cooked it much longer than recomended with the bones, then took the bones out and returned chunks of meat back into the soup). Also, I used greek style yogurt. It is absolutelly deliscious and such a rich taste. I will definitely make it again.

 
Aug 18, 2012

I had this in New Orleans over St.Patricks weekend and had to try it at home. I love soups and this is now a favorite. I used bass fillets because that is what I had

 

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Nutrition

  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 19.3 g
  • 39%
  • Sodium
  • 874 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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