4-6 Servings
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Make this wholesome spicy fish soup using boneless chunks of any firm white fish!


  • 1 tbsp extra-virgin olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely sliced
  • 1 tsp hot smoked paprika
  • 2 tomatoes, seeded, finely chopped
  • 1 tbsp brandy
  • 4 cups fish stock
  • 2 cups water
  • 1 tsp saffron threads
  • 750 g skinless, boneless firm white fish fillet, cut into 2 cm cubes
  • 1 lemon, juice
  • Basil leaves, to serve

In a large saucepan, heat oil on high. Saute onion and garlic, 3 to 4 mins, until tender. Add paprika and cook, stirring, 1 min, until fragrant.


Mix in tomatoes and cook 3 to 4 mins, stirring. Add brandy and simmer 1 min.


Add stock, water and saffron to pan, stirring. Bring to boil on high. Reduce heat to low and simmer 20 mins.


Add fish to soup. Simmer, covered, 3 to 4 mins, until fish is just cooked through. Stir in juice and season to taste. Serve topped with basil.

Photo: Bauer/Rob Shaw

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