1-Mixing the Spices and Preparing the Fish: First, mix 1 ½ teaspoons coriander, 1 teaspoon cumin, 1 teaspoon red pepper flakes (or ½ teaspoon Aleppo pepper), ¾ teaspoon turmeric, and ½ teaspoon paprika in a small bowl to create the spice mixture. Season the 1 ½ pounds of fish chunks with kosher salt, black pepper, and 2 to 3 teaspoons of the spice mixture, then toss and refrigerate for a few minutes to let the flavors soak in.

2-Mixing the Spices and Preparing the Fish: Next, in a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add 1 chopped red onion, 1 chopped red bell pepper, 2 chopped celery ribs, and 4 minced garlic cloves, cooking for about 5 minutes until softened while stirring regularly, and season with salt, pepper, and the remaining spice mixture.

3-Building and Simmering the Broth: Now, add the 1 28-ounce can of whole tomatoes with their juices, ½ cup white wine, and 4 cups low-sodium vegetable or chicken stock to the pot. Bring everything to a boil, then reduce the heat to medium-low, partially cover, and simmer for 20 minutes to let the flavors meld together beautifully. For an extra tip, learn more about healthy cooking practices from this external resource on fish soup recipes.

4-Building and Simmering the Broth: Finally, add the seasoned fish to the pot and cook for 4 to 5 minutes until it flakes easily with a fork, being careful not to overcook. Stir in 1 cup packed chopped fresh parsley, 1 cup packed chopped fresh cilantro, 3 chopped green onions, and the juice of 1 lemon, then serve immediately for the best taste. This method results in a soup that’s ready in about 35 minutes, ideal for busy families.