Mexican spicy fish soup

Spice up dinner tonight with this authentic flavoursome Mexican spicy fish soup! Full of fresh, wholesome ingredients - the whole family will be coming back for more!

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Mexican spicy fish soup
  • 500 gram skinless, boneless white fish, cubed
  • juice of one lime, plus extra to serve
  • 1 cup chopped coriander, plus extra to serve
  • 1 red capsicum, seeded, chopped
  • 4 long red chillies, seeded, chopped, plus extra, thinly sliced
  • 2 tablespoon water, plus 3 cups extra
  • 1/4 cup woolworths select oregano leaves
  • 1 red onion, finely sliced
  • 2 200g punnet sweet solanato tomatoes, halved


Mexican spicy fish soup
  • 1
    In a large bowl, combine fish with lime juice and chopped coriander. Set aside.
  • 2
    In a blender, combine capsicum, green chillies and water. Blend to a purée.
  • 3
    In a large, deep frying pan, heat oil on medium. Cook the garlic and oregano for 30 seconds, stirring, until fragrant. Add purée and cook for 1-2 minutes. Stir in onion and simmer gently for 4-5 minutes, stirring.
  • 4
    Add fish with marinade to pan with extra water (enough to cover fish). Mix in tomatoes and extra chilli. Reduce heat to low. Simmer, covered, for 8-10 minutes, until fish flakes easily when tested.
  • 5
    Season to taste (add a pinch of sugar). Serve with extra coriander leaves and lime wedges.

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