Spiced Mediterranean Fish Soup

Ingredients

1½ tsp. ground coriander

1 tsp. ground cumin

¾ tsp. turmeric

½ tsp. paprika

¼ tsp. red pepper flakes

1.5 lbs. (680g) sea bass filet, cut into 1.5-inch (4cm) pieces

1 red onion, chopped

1 red pepper, chopped

2 celery sticks, chopped

4 garlic cloves, minced

28 oz. (800g) canned whole tomatoes

12.5 fl oz. (370ml) vegetable stock 

1.4 oz. (40g) fresh parsley, chopped

1.4 oz. (40g) fresh cilantro, chopped

3 green onions, chopped

1 lemon, juiced

Method

1. Combine coriander, cumin, turmeric, paprika, and pepper flakes in a small bowl. Season fish pieces with salt, black pepper, and 2 tsp. of the spice blend.

2. Heat 3 tbsp. olive oil in a large pot over medium-high heat. Sauté the onion, bell pepper, celery, and garlic for 5 minutes until softened. Add a pinch of salt, black pepper, and the remaining spice blend.

3. Stir in the tomatoes and stock. Bring to a boil, then lower the heat to medium-low and simmer, partially covered, for 20 minutes.

4. Add the fish pieces and cook for 4-5 minutes until just done. Avoid overcooking as the fish will continue to cook in the hot broth.

5. Stir in the parsley, cilantro, green onions, and lemon juice. Serve immediately.