Description
A creamy Mediterranean fish soup made with tender white fish, sweet corn, fragrant herbs, and a silky lemon infused broth. Comforting, light, and full of coastal flavor in every spoonful.
Ingredients
Units
Scale
- 500 grams fresh white fish fillets, cut into bite sized pieces
- 1 cup sweet corn kernels, about 150 grams
- 1 medium onion, about 150 grams, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil, about 30 milliliters
- 4 cups vegetable broth, about 1 liter
- 1 cup heavy cream, about 240 milliliters
- 1 teaspoon salt, about 5 grams, or to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 whole lemon, juiced
Instructions
- Place a large soup pot over medium heat and add the olive oil.
- Add the chopped onion and sauté for 4 to 5 minutes until soft and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the vegetable broth and bring to a gentle simmer.
- Add the sweet corn, dried oregano, salt, black pepper, and red pepper flakes, stirring to combine.
- Add the fish pieces and simmer gently for 8 to 10 minutes until the fish is opaque and flakes easily.
- Stir in the heavy cream and freshly squeezed lemon juice, then simmer for another 2 to 3 minutes.
- Taste and adjust seasoning if needed, then serve warm.
Notes
- Simmer gently after adding the fish to keep it tender.
- Add the lemon juice at the end to preserve its bright flavor.
- For a lighter version, substitute half and half for heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg