North African Fish Soup

Dive into the vibrant flavors of North Africa with this hearty and aromatic North African Fish Soup. This one-pot wonder combines succulent white fish, tender shrimp, and protein-packed chickpeas in a rich, spiced tomato broth infused with cumin, coriander, turmeric, and a hint of cayenne for a subtle kick. Perfect for weeknight dinners or when you're craving something warm and comforting, this soup comes together in just 45 minutes and is finished with a fresh garnish of parsley or cilantro and a squeeze of zesty lemon. Pair it with crusty bread to soak up every last drop of this savory, spiced delight.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, finely diced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 1 14-ounce can canned diced tomatoes
• 4 cups fish or seafood stock
• 1 pound skinless white fish fillets (such as cod, haddock, or halibut), cut into bite-sized pieces
• 0.5 pound shrimp, peeled and deveined
• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 lemon, cut into wedges (for serving)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 5–7 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and red bell pepper, cooking for another 2–3 minutes until fragrant.

Step 4

Add the tomato paste, cumin, coriander, paprika, turmeric, and cayenne pepper (if using). Cook for 1–2 minutes, stirring frequently, to toast the spices and develop their flavor.

Step 5

Pour in the canned diced tomatoes and fish or seafood stock, then bring the mixture to a gentle boil.

Step 6

Lower the heat to a simmer and let the soup cook for 10 minutes, allowing the flavors to meld together.

Step 7

Gently add the white fish pieces and shrimp to the pot. Cover and cook for 5–7 minutes, until the fish is opaque and the shrimp are pink and cooked through.

Step 8

Stir in the chickpeas, salt, and black pepper. Simmer for another 2–3 minutes until heated through.

Step 9

Taste the soup and adjust the seasoning if necessary.

Step 10

Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro.

Step 11

Serve with lemon wedges on the side for squeezing over the soup, and crusty bread for dipping.

Nutrition Facts

Serving size	2904.9 grams (2904.9g)

Amount per serving	% Daily Value*
Calories	2128

Total Fat 76.10g	98%
Saturated Fat 12.50g	63%
Polyunsaturated Fat 7.40g
Cholesterol 698mg	233%
Sodium 7481mg	325%
Total Carbohydrate 175.40g	64%
Dietary Fiber 51.00g	182%
Total Sugars 50.80g
Protein 200.90g	402%

Vitamin D 907IU	4536%
Calcium 690mg	53%
Iron 24mg	131%
Potassium 5342mg	114%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.3%

Protein: 36.7%

Carbs: 32.0%