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Cajun Fish Soup: A Delicious and Easy Recipe

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Hearty and flavorful Cajun Fish Soup packed with tender white fish, vegetables, and spicy Cajun seasoning. A comforting and delicious meal perfect for any occasion.

Ingredients

Scale
  • 1.5 lbs firm white fish fillets (cod, halibut, or snapper), cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can tomato sauce
  • 4 cups fish broth (or chicken broth)
  • 1 cup dry white wine (optional, but recommended!)
  • 1 tbsp Cajun seasoning (store-bought or homemade)
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper (or more, to taste)
  • 1 bay leaf
  • 1 lb small red potatoes, quartered
  • 1/2 lb andouille sausage, sliced
  • 1/2 cup chopped fresh parsley
  • Salt and black pepper to taste
  • Hot sauce, for serving (optional)
  • Lemon wedges, for serving (optional)

Instructions

  1. Prepare the Base: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, green bell pepper, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
  2. Add the minced garlic and cook for another minute, until fragrant.
  3. Stir in the diced tomatoes (undrained), tomato sauce, fish broth (or chicken broth), and white wine (if using).
  4. Add the Cajun seasoning, smoked paprika, dried thyme, cayenne pepper, and bay leaf. Season with salt and black pepper to taste.
  5. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour.
  6. Add Potatoes and Sausage: Add the quartered red potatoes and sliced andouille sausage to the pot. Stir to combine.
  7. Increase the heat slightly to bring the soup back to a simmer. Cover the pot and continue to simmer for another 15-20 minutes, or until the potatoes are tender.
  8. Add Fish and Finish: Gently stir in the cubed fish fillets.
  9. Simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Do not overcook the fish.
  10. Remove the bay leaf from the soup.
  11. Stir in the chopped fresh parsley.
  12. Taste and adjust the seasoning as needed. Add more salt, pepper, Cajun seasoning, or cayenne pepper to your liking. If you want a spicier soup, add a dash of hot sauce.
  13. Serve: Ladle the Cajun fish soup into bowls. Garnish with extra fresh parsley, if desired. Serve hot with a side of crusty bread for dipping. Offer hot sauce and lemon wedges on the side.

Notes

  • Fish Selection: Feel free to use a different type of firm white fish, such as grouper or sea bass. You can also use a combination of different types of fish.
  • Seafood Additions: For an even more decadent soup, add shrimp, crabmeat, or mussels during the last few minutes of cooking.
  • Vegetable Variations: Add other vegetables, such as okra, corn, or zucchini, to the soup.
  • Spice Level: Adjust the amount of cayenne pepper and Cajun seasoning to control the spice level of the soup. If you’re sensitive to heat, start with a smaller amount and add more to taste.
  • Homemade Cajun Seasoning: If you don’t have store-bought Cajun seasoning, you can easily make your own. Combine paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, and black pepper.
  • Thickening the Soup: If you prefer a thicker soup, you can mash some of the potatoes with a fork or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it. Add the slurry to the soup during the last few minutes of cooking and simmer until thickened.
  • Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits! Reheat gently on the stovetop before serving.
  • Freezing: Cajun fish soup can also be frozen for up to 2 months. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating. Note that the texture of the potatoes may change slightly after freezing.
  • Serving Suggestions: Serve with a side of cornbread, rice, or quinoa. A dollop of sour cream or Greek yogurt also makes a delicious topping.

Find it online: https://mmmflavors.com/cajun-fish-soup/