Aruban Fish Soup

Name: Aruban Fish Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 500 g Red Snapper (cut into chunks); 900 ml Fish Stock; 140 g Onion (finely chopped); 12 g Garlic (crushed); 140 g Carrot (thinly sliced); 110 g Celery (finely chopped); 220 g Tomato (finely chopped); 20 ml Vegetable Oil; 20 ml Lime Juice; 15 g Fresh Parsley (finely chopped); 8 g Salt; 2 g Black Pepper

This light but deeply savory soup is built on fish stock, vegetables, and firm white fish. A final splash of lime gives it brightness, while parsley adds a fresh finish that keeps the broth lively rather than heavy.

Prep

20m

Cook

35m

Serves

Estimated

Nutrition

Per serving

262kcal

Calories

34g

Protein

Fat

14g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

500g
Red Snapper (cut into chunks)
900ml
Fish Stock
140g
Onion (finely chopped)
12g
Garlic (crushed)
140g
Carrot (thinly sliced)
110g
Celery (finely chopped)
220g
Tomato (finely chopped)
20ml
Vegetable Oil
20ml
Lime Juice
15g
Fresh Parsley (finely chopped)
8g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the vegetable oil in a pot over medium heat. Cook the onion and celery until softened, then add the garlic and stir until fragrant.
02
Add the tomato and cook until it breaks down and forms the base of the soup.
03
Pour in the fish stock and bring it to a gentle simmer. Add the carrot and cook until nearly tender.
04
Add the red snapper and simmer gently just until the fish turns opaque, flakes easily, and reaches 63°C (145°F).
05
Season the soup with the salt and black pepper, then stir in the lime juice.
06
Serve hot with the fresh parsley scattered over the top.

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