Fish Soup

This comforting fish soup is a quick and flavorful meal that comes together in under 30 minutes. The clear broth is infused with the subtle sweetness of pineapple and the earthy depth of tamarind, balanced by the heat of fresh chili. Tender pieces of white fish are gently poached and served over a medley of okra, bean sprouts, and tomato. Finished with fragrant mint and cilantro, this dish offers a bright, refreshing taste profile. It is perfect for a light lunch or a healthy dinner, requiring minimal effort for maximum flavor. Enjoy the harmony of textures and spices in every spoonful.

Cooking Method: Boiling

Cuisine: American

Courses: Soups

Difficulty: Advanced

Servings: 12

Calories: 550.3

Dietary: Gluten-free

Description

This comforting fish soup is a quick and flavorful meal that comes together in under 30 minutes. The clear broth is infused with the subtle sweetness of pineapple and the earthy depth of tamarind, balanced by the heat of fresh chili. Tender pieces of white fish are gently poached and served over a medley of okra, bean sprouts, and tomato. Finished with fragrant mint and cilantro, this dish offers a bright, refreshing taste profile. It is perfect for a light lunch or a healthy dinner, requiring minimal effort for maximum flavor. Enjoy the harmony of textures and spices in every spoonful.

Ingredients

1 lb firm white fish fillets, cut into chunks
4 cups clear fish stock or water
1/2 cup fresh pineapple chunks
1 fresh chili, sliced
1/2 cup okra or taro stems, sliced
1/4 cup tamarind juice
1/2 cup bean sprouts
1 tomato, wedged
2 tbsp fish sauce
1 tsp sugar
2 tbsp minced fresh mint leaves
2 tbsp fresh cilantro leaves
2 tbsp crispy fried shallots, for garnish

Directions

1
In a large saucepan, bring the fish stock or water to a rolling boil over high heat.
2
Gently add the fish chunks to the boiling liquid and poach for 3 to 5 minutes until just cooked through and opaque.
3
Remove the cooked fish from the pan and transfer it to a large serving bowl.
4
Strain the fish stock back into the clean saucepan to remove any impurities and bring it back to a boil over high heat.
5
Add the pineapple, chili, and okra (or taro stems/celery) to the boiling broth and mix well.
6
Reduce the heat to medium and simmer the vegetables for 3 to 4 minutes until tender-crisp.
7
Stir in the tamarind juice, bean sprouts, and tomato wedges.
8
Bring the mixture back to a boil, skimming off any foam that rises to the surface.
9
Season the soup with fish sauce and sugar, adjusting to taste for a balance of salty and sweet.
10
Remove the soup from the heat immediately to prevent overcooking the vegetables.
11
Stir in the minced mint leaves and cilantro leaves.
12
Pour the hot vegetable broth over the poached fish in the serving bowl.
13
Top with crispy fried shallots and serve hot.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 550.3kcal

% Daily Value *
Total Fat 53.1g82%
Saturated Fat 8.3g42%
Cholesterol 37.5mg13%
Sodium 41.5mg2%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.3g2%
Sugars 0.0g
Protein 17.5g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using canned pineapple, drain the syrup thoroughly and reduce the amount of added sugar in the recipe to account for the natural sweetness.

For a clearer broth, ensure you strain the stock after poaching the fish and before adding the vegetables.

You can substitute white fish with firm fish like cod, snapper, or tilapia. Avoid oily fish as they may overpower the delicate broth.

If taro stems are unavailable, celery or water chestnuts are good substitutes for crunch and texture.

Adjust the amount of chili and fish sauce to suit your preference for heat and saltiness.

Keywords: fish soup, white fish, clear broth, tamarind, pineapple, okra, bean sprouts, chili, mint, cilantro, quick meal, healthy dinner, seafood soup, asian inspired, light lunch, fish sauce, herbs, vegetables, poached fish, comfort food, easy recipe

Read it online: https://www.chefs-mate.com/recipe/fish-soup-7/