Spicy fish soup

    40 min

    A delicious fish soup that's low in fat! I like spicy dishes, but you can adjust the amount of chilli to taste.

    4 people made this

    Serves: 4 

    • 1/2 onion, chopped
    • 1 clove garlic, minced
    • 1 tablespoon chilli powder
    • 350ml chicken stock
    • 120g green chillies from a jar, chopped
    • 1 teaspoon ground cumin
    • 1 tin chopped tomatoes
    • 1/2 green pepper, chopped
    • 75g prawns, peeled and deveined
    • 225g cod fillets
    • 180g natural yogurt

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Lightly grease a saucepan. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chilli powder and cook for 2 more minutes.
    2. Add the chicken stock, chillies and cumin; stir well. Bring to the boil, reduce heat to low, cover and simmer for 20 minutes.
    3. Add the tomatoes, green pepper, prawns and cod. Return to the boil; reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yoghurt until heated through.

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    Reviews in English (130)


    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!  -  12 Jan 2003  (Review from Allrecipes US | Canada)


    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!  -  08 Jan 2009  (Review from Allrecipes US | Canada)


    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!!  -  14 Oct 2001  (Review from Allrecipes US | Canada)