Zesty Cajun Fish Soup

This zesty Cajun fish soup transforms simple ingredients into a bold, flavorful meal that brings New Orleans comfort straight to your dinner table. The delicate fish chunks swim in a perfectly seasoned broth alongside colorful vegetables for a satisfying yet light dinner option.

I first made this soup when looking for healthier comfort food options during a rainy weekend. My family was skeptical about fish soup but ended up requesting it twice in the same week. Now it's our go-to when we want something warming but not heavy.

Ingredients

• Fresh white fish fillets: Firm varieties like cod or tilapia hold their shape beautifully in the soup. Look for fish that smells clean with firm flesh.
• Olive oil: The foundation for building flavor. A good quality extra virgin adds subtle fruitiness.
• Onion: Creates the aromatic base. Choose firm onions with tight, dry skin.
• Garlic: Provides essential depth. Fresh cloves will deliver the most vibrant flavor.
• Green bell pepper: Adds classic Cajun flavor and bright color. Select peppers that feel heavy for their size.
• Celery: Contributes texture and subtle flavor. Look for crisp stalks with fresh leaves.
• Diced tomatoes: Brings acidity and richness. San Marzano variety offers exceptional flavor if available.
• Fish or vegetable broth: Creates the soup base. Homemade stock elevates the flavor tremendously.
• Cajun seasoning: The star spice blend. Authentic Cajun seasoning with moderate heat works best.
• Smoked paprika: Adds depth and subtle smokiness. Spanish varieties offer the richest flavor.
• Salt and black pepper: Enhances all other flavors. Sea salt and freshly ground pepper make a difference.
• Cooked rice (optional): Medium or long grain rice works well.
• Fresh herbs: Brightens the finished dish. Flat leaf parsley offers the cleanest flavor.

Step-by-Step Instructions

Create the Flavor Base:

Heat olive oil in a large heavy bottomed pot over medium heat until it shimmers but doesn't smoke. Add the diced onion, minced garlic, bell pepper, and celery, stirring occasionally to prevent burning. Cook for about 5 minutes until the vegetables soften and become aromatic. The onions should become translucent but not brown. This vegetable mixture creates the essential foundation for authentic Cajun flavor.

Develop the Seasonings:

Sprinkle the Cajun seasoning, smoked paprika, salt, and black pepper over the softened vegetables. Stir continuously for 30 seconds to toast the spices and coat the vegetables evenly. This brief toasting releases the oils in the spices, intensifying their flavors. The mixture should become wonderfully fragrant at this stage.

Build the Broth:

Add the diced tomatoes to the pot, stirring to incorporate with the vegetables and spices. Pour in the fish or vegetable broth and stir to combine all ingredients thoroughly. Bring the mixture to a gentle simmer over medium heat. Allow it to cook uncovered for about 10 minutes so the flavors can meld together and the broth slightly reduces and concentrates in flavor.

Cook the Fish:

Gently place the fish chunks into the simmering broth. Avoid stirring aggressively as this will break up the fish. Instead, press the pieces down gently to submerge them in the hot liquid. Reduce heat to medium low and simmer for 5 to 7 minutes until the fish turns opaque and flakes easily when tested with a fork. Be careful not to overcook as fish can quickly become tough.

Finish and Serve:

Taste the broth and adjust seasonings if needed. If serving with rice, place a small scoop of cooked rice in the bottom of each bowl. Ladle the hot soup over the rice, ensuring each serving gets plenty of fish and vegetables. Sprinkle generously with freshly chopped parsley or green onions just before serving to add brightness and color.

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The Cajun seasoning is truly the heart of this recipe. I discovered the magic of this spice blend during a trip to Louisiana years ago and brought several containers home. My kitchen feels incomplete without it now. There's something about that perfect balance of paprika, garlic, and herbs that transforms even the simplest ingredients into something special.

Making Ahead and Storage

This soup actually improves in flavor after sitting overnight in the refrigerator, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over medium low heat just until warmed through to prevent the fish from becoming tough. I don't recommend freezing this soup as the fish texture can become unpleasantly mushy when thawed.

Ingredient Substitutions

This recipe welcomes adaptation based on what you have available. Shrimp or scallops work beautifully in place of white fish just be sure to adjust cooking time as they cook even more quickly. No fish broth? Chicken broth makes a fine substitute though it changes the flavor profile slightly. The Cajun seasoning can be replaced with a homemade blend of paprika, garlic powder, dried oregano, and cayenne pepper in a pinch. For extra vegetables, okra makes an authentic addition to the soup.

Serving Suggestions

While delicious on its own, this soup truly shines with simple accompaniments. A crusty French baguette for dipping is traditional and practical for soaking up every last drop of broth. For a complete meal, serve alongside a simple green salad dressed with lemon vinaigrette. To enhance the New Orleans experience, offer hot sauce at the table for those who enjoy extra heat. For special occasions, begin the meal with a small cup of the soup followed by a main course of blackened fish or chicken.

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This soup, with its rich, bold Cajun flavors, brings a warm, comforting taste of New Orleans into your home—perfect for sharing with family and friends.

Frequently Asked Questions

→ What type of fish works best for this soup?

Firm white fish fillets like cod, tilapia, halibut, or haddock work best as they hold their shape during cooking. Avoid delicate fish that might fall apart too easily. You could also substitute with shrimp or a combination of seafood.

→ Can I make this soup ahead of time?

The broth base can be prepared 1-2 days ahead, but it's best to add the fish just before serving. Simply reheat the base, bring to a simmer, then add the fish and cook until just done—about 5-7 minutes.

→ How spicy is this soup?

With 1 teaspoon of Cajun seasoning, this soup has a moderate heat level. Adjust to your preference by increasing or decreasing the Cajun seasoning, or by adding a dash of hot sauce at the end.

→ What can I serve with Cajun fish soup?

This soup is delicious served over cooked rice for a heartier meal. It also pairs well with crusty bread, cornbread, or a simple green salad. For a traditional New Orleans touch, serve with French bread for dipping.

→ Can I freeze this soup?

While you can freeze the broth base, seafood soups generally don't freeze well once the fish is added as the texture can become mushy. For best results, freeze the base without fish, then add fresh fish when reheating.

→ What are good substitutes for Cajun seasoning?

If you don't have Cajun seasoning, make your own by combining paprika, garlic powder, onion powder, cayenne pepper, dried oregano, and thyme. Alternatively, Old Bay seasoning or Creole seasoning can work as substitutes with slightly different flavor profiles.