Spicy Fish Soup – A Low-Carb Super Healthy Recipe

Dem bones, dem bones, demo bones make damn fine stock.
Dem bones, dem bones, demo bones make damn fine stock.

Ever since abandoning vegetarianism (it was fun while it lasted, but not the best option for my health), I have been obsessed with home-made stock…

When I first added it to recipes, I couldn’t believe how much flavour it adds to a dish. And it’s so good for you because you get the vitamins and minerals from the bones and vegetables if you have cooked your stock for long enough.

Home-made stock is what makes home-made soup really special – and the reason why you can never buy a factory-made soup that tastes anywhere near as good. Nope, even those expensive cartons can’t measure up to good, home-made soup.

A new recipe I tried recently was a spin on another dish I make for myself frequently – spicy prawn curry. If I add this, instead of this and I up the quantity of this, I’ll get… You know the kind of thing keen cooks like to do. The result is this lovely soup, which is perfect for this time of year.

The obvious point to make is that I have used chicken and not fish stock for this recipe. I think of chicken stock as a universal stock – you can use it for any dish and you are more likely to have the basis of chicken rather than fish stock. Allow roughly 5g of carbs per serving.

Spicy Fish Soup

  • Servings: 3-4
  • Difficulty: easy
  • Print

  • 300g white fish fillets (I used haddock)Whitefish_Fillet
  • 50g creamed coconut
  • 400g tinned chopped tomatoes
  • 200ml home-made chicken stock
  • 1tbsp coconut oil
  • 2 sticks celery, chopped
  • 1tsp crushed dried chillies
  • 1rtsp turmeric
  • 2 cloves garlic, crushed
  • 1tbsp grated ginger
  • Salt and pepper

Chop the creamed coconut into small pieces.

Melt the coconut oil in large saucepan and add the celery. Cook gently for five minutes until softened.

Add the tinned tomatoes, stock, dried chillies, turmeric, ginger and chopped creamed coconut and bring the mixture to the boil. Turn down the heat and leave to simmer for 10-15 minutes. The mixture should reduce somewhat and you’ll be left with a spicy, fragrant and thickened liquid.

Chop the fish fillets into big, even-sized chunks (about 2ins chunks) and add to the soup. Leave the heat on for a minute or so and then turn off the heat and cover the saucepan for a lid. Leave for five minutes – this should be enough to cook the fish through.


Fish pic thanks to My Friend in Food.



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