Light, comforting, and zesty
This lemon fish soup is bright, soothing, and full of fresh flavor—perfect when you want something warm but not heavy. Tender white fish gently simmers in a light lemony broth with garlic, herbs, and vegetables, creating a cozy meal that feels both nourishing and elegant. It’s ideal for quick weeknight dinners, light lunches, or when you’re craving comfort without cream. This easy lemon fish soup comes together in one pot and is a Pinterest favorite for its simplicity, freshness, and feel-good ingredients.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
📝 Ingredients List
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp dried thyme or oregano
- 4 cups fish stock or chicken broth
- 1 lb white fish fillets (cod, tilapia, haddock), cut into chunks
- Juice of 1½ lemons
- Zest of 1 lemon
- 2 tbsp fresh parsley or dill, chopped
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Wooden spoon or ladle
- Citrus juicer (optional)
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Sauté the base: Heat olive oil in a pot over medium heat. Add onion, carrot, and celery. Cook for 5–6 minutes until softened 😊
- Add garlic & spices: Stir in garlic, salt, pepper, paprika, and herbs. Cook for 30 seconds until fragrant.
- Simmer the broth: Pour in fish stock and bring to a gentle boil. Reduce heat and simmer for 10 minutes 🍲
- Cook the fish: Add fish chunks and cook gently for 5–7 minutes, until fish turns opaque and flakes easily.
- Add lemon: Stir in lemon juice and zest. Taste and adjust seasoning 🍋
- Finish: Sprinkle in fresh herbs and remove from heat. Soup should smell fresh and citrusy.
💡 Pro Tips
- Do not boil hard: Gentle heat keeps the fish tender.
- Extra richness: Add a splash of coconut milk or a small knob of butter.
- Storage: Refrigerate leftovers for up to 2 days in an airtight container.
- Reheating: Warm slowly on low heat to avoid breaking the fish.