👨‍🍳 Instructions

1. 1

   Prepare the fish: Rinse the fish fillets under cold running water, then pat them thoroughly dry with paper towels. Cut the fillets into uniform, bite-sized pieces (about 2.5 cm or 1 inch). Set aside. Drying the fish helps it to sear slightly and not break apart too easily when cooked.

   💡 Tip: Using a firm white fish like cod or haddock will yield the best results as they hold their shape well.
2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat (around 175°C / 350°F). Add the finely chopped onion and sauté, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.

   💡 Tip: Sautéing the onions slowly until translucent builds a sweet flavor base for the soup.
3. 3

   Add the diced tomatoes and tomato paste to the pot. Stir well to combine with the onions and garlic. Cook for about 5 minutes, stirring frequently, allowing the tomatoes to break down slightly and the tomato paste to deepen in color and flavor.

   💡 Tip: Cooking the tomato paste helps to mellow its raw flavor and develop a richer, more concentrated taste.
4. 4

   Stir in the sliced carrots, diced potato, paprika, ground cumin, ground turmeric, cayenne pepper (if using), bay leaf, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices and coat the vegetables. This step helps to bloom the spices, releasing their full aroma and flavor.

   💡 Tip: Toasting the spices briefly before adding liquid intensifies their fragrance and taste.
5. 5

   Pour in the fish or vegetable stock. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes, or until the carrots and potatoes are fork-tender but not mushy.

   💡 Tip: A gentle simmer ensures the vegetables cook evenly without disintegrating.
6. 6

   Once the vegetables are tender, carefully add the prepared fish pieces to the simmering soup. Stir gently to submerge the fish. Cover the pot and continue to simmer for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. Avoid over-stirring to prevent the fish from breaking apart.

   💡 Tip: Fish cooks quickly; check for doneness after 8 minutes. It will continue to cook slightly from residual heat after being removed from the stove.
7. 7

   Remove the pot from the heat. Stir in the chopped fresh parsley and freshly squeezed lemon juice. Taste the soup and adjust the seasoning with additional salt, black pepper, or cayenne pepper as needed. The lemon juice adds a crucial brightness that balances the rich flavors.

   💡 Tip: Adding lemon juice and fresh herbs at the end preserves their vibrant flavor and aroma.
8. 8

   Ladle the hot soup into bowls. Garnish generously with extra fresh parsley. Serve immediately, ideally with crusty bread for dipping.

   💡 Tip: Crusty bread is perfect for soaking up the flavorful broth.