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Mediterranean Fish Soup with Halibut and Zucchini Noodles Recipe

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4.2 from 12 reviews

This Mediterranean Fish Soup features fresh halibut simmered with vibrant vegetables, aromatic herbs, and a hint of spice. Enhanced with zucchini noodles and a squeeze of lime, this hearty and healthy soup is a delicious way to enjoy a low-fat, protein-rich meal with Mediterranean flavors.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Aromatics

  • 2 teaspoons olive oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1/2 of a red bell pepper, seeds removed, diced
  • 1/2 of a small red onion, diced
  • 4 garlic cloves, minced

Spices & Herbs

  • 1/4 teaspoon crushed red pepper (optional for spice)
  • 1/4 teaspoon cayenne pepper (optional for spice)
  • 1/2 teaspoon Heinen’s paprika
  • 1 teaspoon Heinen’s oregano
  • 2 bay leaves
  • Fresh cilantro for garnish
  • Fresh parsley for garnish
  • Fresh dill for garnish
  • Green onions, chopped for garnish

Liquids & Others

  • 3 tablespoons tomato paste
  • 1 (15-ounce) can of fire roasted diced tomatoes
  • 4 cups vegetable broth
  • 1/2 of a lime, juiced
  • 1 package of pre-spiralized zucchini noodles
  • 1 1/2 pounds fresh halibut fillets, cut into 1 1/2 inch chunks
  • Lime wedges for serving

Instructions

  1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced carrot, celery, red bell pepper, red onion, and minced garlic. Sauté them until the onion and bell pepper are soft, about 5 minutes.
  2. Add Spices: Sprinkle in the crushed red pepper, cayenne pepper, paprika, and oregano. Stir and sauté for another minute to let the spices bloom and release their flavors.
  3. Incorporate Tomato Paste: Stir in the tomato paste and continue to sauté for an additional minute, allowing the paste to caramelize slightly and enhance depth of flavor.
  4. Simmer Soup Base: Add the bay leaves, canned fire roasted diced tomatoes, and vegetable broth to the pot. Bring the mixture to a gentle simmer and let it cook uncovered for 15 minutes to meld the flavors.
  5. Cook Halibut: Add the halibut chunks to the pot. Cook gently for about 5 minutes, or until the fish is cooked through but still tender. Be careful not to overcook the fish to maintain its delicate texture.
  6. Add Fresh Ingredients and Serve: Stir in the lime juice, zucchini noodles, parsley, cilantro, dill, and chopped green onions. Allow the zucchini noodles to warm through without losing their crunch, then ladle the soup into bowls and serve with fresh lime wedges.

Notes

  • For extra heat, keep the crushed red pepper and cayenne pepper. Omit them for a milder soup.
  • Use fresh or substitute with other white fish if halibut is unavailable.
  • Pre-spiralized zucchini noodles can be found in many grocery stores; they add a fresh, low-carb twist to the soup.
  • Do not overcook the fish to avoid it becoming tough and rubbery.
  • Garnishing with fresh herbs adds brightness and freshness to the soup.
  • This soup can be adjusted for spice and herb preferences easily.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://recipesvibe.com/mediterranean-fish-soup-with-halibut-and-zucchini-noodles-recipe-2/