Asian-Style Fish Soup Recipe

Name: Asian-Style Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE FISH STOCK; 3 None fish bodies/fish frames (ask your fishmonger for these); 1 None leek, white part only, chopped; 1 stick celery, chopped; 1 None onion, chopped; 1 None fennel bulb, chopped; 1 None handful herbs such as parsley, thyme, bay leaf; 2 strips pieces orange peel (peeled with a potato peeler); 6 None peppercorns; 1 pinch saffron threads; None None FOR THE FISH SOUP; 2 tbsp sesame oil; 1 None red onion, thinly sliced; 4 cloves garlic, thinly sliced; 1 piece (2 inches) ginger, peeled and grated, or cut into thin matchsticks; 1 None red chili pepper, thinly sliced; 1 tsp cumin seeds, toasted and ground (optional); 1 tsp coriander seeds, toasted and ground (optional); 1 tsp fennel seeds, toasted and ground (optional); 2 None kaffir lime leaves; 1 lb monkfish fillets, cubed; 6 oz baby spinach leaves; 2 tbsp fish sauce; 2 tbsp lime juice; 2 tbsp brown sugar; 1 None handful fresh herbs such as cilantro, mint or Thai basil, for garnish; None None Green onions, cut into thin strips, for garnish

Servings: persons

None None FOR THE FISH STOCK
3 None fish bodies/fish frames (ask your fishmonger for these)
1 None leek, white part only, chopped
1 stick celery, chopped
1 None onion, chopped
1 None fennel bulb, chopped
1 None handful herbs such as parsley, thyme, bay leaf
2 strips pieces orange peel (peeled with a potato peeler)
6 None peppercorns
1 pinch saffron threads
None None FOR THE FISH SOUP
2 tbsp sesame oil
1 None red onion, thinly sliced
4 cloves garlic, thinly sliced
1 piece (2 inches) ginger, peeled and grated, or cut into thin matchsticks
1 None red chili pepper, thinly sliced
1 tsp cumin seeds, toasted and ground (optional)
1 tsp coriander seeds, toasted and ground (optional)
1 tsp fennel seeds, toasted and ground (optional)
2 None kaffir lime leaves
1 lb monkfish fillets, cubed
6 oz baby spinach leaves
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp brown sugar
1 None handful fresh herbs such as cilantro, mint or Thai basil, for garnish
None None Green onions, cut into thin strips, for garnish

1
For the fish stock, place all ingredients in a stockpot and cover with cold water. Cover the pot with a lid; bring to a boil. Remove cover; reduce the heat to low and simmer for 20 mins.
2
Strain, cool and refrigerate stock until required. Measure 1 1/2 quarts for the soup. Freeze remaining stock for another use.
3
For the fish soup, heat the oil in a large saucepan on medium-high heat. Saute the onion, garlic, ginger, chili pepper and spices (if using) for 5-10 mins, or until the onion is translucent. Add the lime leaves and stock; bring to a boil. Reduce the heat to low; simmer for 5 mins. Add the fish, spinach, fish sauce, lime juice and brown sugar. Simmer for 5 mins. Season to taste and remove the lime leaves.
4
Serve immediately in warm bowls, garnished with fresh herbs.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: None None FOR THE FISH STOCK, 3 None fish bodies/fish frames (ask your fishmonger for these), 1 None leek, white part only, chopped, 1 stick celery, chopped, and more.

Yes, Asian-Style Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian-Style Fish Soup

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