Simple & Tasty Fish Soup in Under 30 min – Inspired by Halászlé (Hungarian Fisherman's Stew)
The original recipe requires you to make your own fish stock by using fresh fish carcasses but I simplified the recipe and made this an easy one pot meal dish. I also added jasmine rice to balance out the carb macro of this dish. Lemon juice and parsley are also added for some extra flavor. Fresh fish was used for the traditional stew but I decided to save money by using frozen white fish. It turns out to be a huge winner and really is a great tasty way to cook your frozen tilapia or any other frozen white fish fillet.
You can serve this soup warm but it actually tastes more rich and flavorful if you store them for mealprep and eat them a day or two later. It tastes delicious cold in the summer time but also warm in the winter.
Calorie and macro information per serving (4 servings total, using 600 g frozen tilapia):
346 calories, 6F, 42C, 3 fiber, 5 sugars, 33P
1 tbsp olive oil
400g to 600 g frozen white fish fillet (thawed and sliced)
1 large onion, sliced
2 cloves of garlic chopped
1 fish stock cube (you can find them in most Asian supermarkets)
160 g jasmine rice
Juice from 1 lemon
1 15 oz canned peeled tomato
Sea salt, black pepper, smoked paprika, regular paprika
1 bunch parsley leaves chopped
1. Heat 1 Tbsp of olive oil at medium high heat. Sauté the onions and garlic for 2 to 3 min or until browned.
2. Season with sea salt, black pepper, smoked paprika, and regular paprika. Add 1 fish stock cube and stir for 1 min.
3. Add in 160 g jasmine rice or other grains and juice from 1/2 lemon. Stir for 1 min then pour in 1 L filtered water. Bring to a simmer.
4. Add in canned peeled tomato, refill the can with water, and pour the water into the pot.
5. Pour in the white fish and the remaining lemon juice. Season again with black pepper, sea salt, paprika, and smoked paprika. Bring to a simmer and cook for 15 min.
6. After 15 min turn off the stove and season one last time with salt, pepper, and smoked paprika. Mix well and let it sit for 10 min.
You can serve it fresh with some chopped parsley on top or you can stir in the parsley and divide into 4 containers for mealprep! They stay good in the fridge for 5 days.
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